Grilled Ratatouille Recipe
A smoky and colorful grilled vegetable medley, this ratatouille delivers bold flavors with minimal fuss and maximum bragging rights.
Ingredients
- 2 medium zucchini sliced lengthwise
- 1 large eggplant cut into thick rounds
- 1 red bell pepper quartered and deseeded
- 1 yellow bell pepper same as above
- 1 large red onion cut into thick wedges
- 3 ripe tomatoes halved
- 4 garlic cloves minced
- ¼ cup olive oil for basting
- 1 teaspoon dried thyme because flavor matters
- 1 teaspoon dried oregano don’t skip this
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your grill to medium-high heat. Give it time to get nice and hot.
- Toss all sliced vegetables in a large mixing bowl with olive oil, garlic, thyme, oregano, salt, and pepper.
- Brush the grill grates with olive oil to prevent sticking.
- Place the vegetables directly on the grill or use a grill basket for smaller pieces.
- Grill for 4 to 5 minutes per side or until you see glorious grill marks.
- Remove from the grill and transfer to a serving platter.
- Sprinkle with fresh basil leaves and a touch more olive oil if you’re feeling extra.
- Serve hot or at room temperature—it’s equally delicious.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 4g
Key Vitamins & Minerals
- Vitamin A: 20%
- Vitamin C: 55%
- Potassium: 15%
- Vitamin K: 18%
- Iron: 10%
Additional Notes/Tips
- Go seasonal: Swap in any fresh veggies you have on hand for fun twists.
- Herb upgrade: Add rosemary or fresh thyme sprigs for that herbaceous aroma.
- Protein boost: Serve with grilled chicken or tofu for a complete meal.
- No grill? Broil the veggies in the oven for similar magic.
- Make it fancy: Top with crumbled feta for a Mediterranean vibe.