Best 14 Grilled Ratatouille Recipes

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Embark on a culinary journey to the sun-kissed lands of Provence with our grilled ratatouille, a quintessential dish bursting with the vibrant flavors of the Mediterranean. This delectable vegetarian masterpiece showcases an orchestra of colorful vegetables, each contributing their unique symphony of flavors, textures, and aromas. From the smoky sweetness of grilled eggplant and zucchini to the juicy plumpness of tomatoes and bell peppers, every bite is an explosion of rustic charm. The vegetables are lovingly marinated in a symphony of herbs de Provence, olive oil, and garlic, infusing them with a depth of flavor that will tantalize your taste buds. Served atop a bed of creamy polenta, this grilled ratatouille is an ode to the bounty of nature, a celebration of simple yet extraordinary flavors. Our collection of recipes offers variations to suit every palate, from a classic ratatouille with a medley of vegetables to a hearty ratatouille lasagna that layers roasted vegetables between sheets of pasta. Explore the vibrant world of ratatouille and let its rustic flavors transport you to the heart of Provence.

Let's cook with our recipes!

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Bobby Flay

Categories     side-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 12

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Steps:

  • Preheat grill to medium-high.
  • Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

GRILLED RATATOUILLE PASTA



Grilled Ratatouille Pasta image

Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 40m

Number Of Ingredients 10

Salt and pepper
1/2 pound curly pasta, such as cavatappi
1/4 cup olive oil, divided, plus more for grilling
1 medium zucchini, cut lengthwise into thick slices
1 bell pepper, halved, stemmed, and seeded
1 small red onion, halved
1 small eggplant, cut lengthwise into thick slices
4 large tomatoes, cut crosswise into thick slices
3 to 4 tablespoons balsamic vinegar (preferably white)
1/4 cup roughly chopped fresh parsley

Steps:

  • In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.
  • Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
  • Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.

Nutrition Facts : Calories 442 g, Fat 15 g, Fiber 10 g, Protein 13 g, SaturatedFat 2 g

GRILLED RATATOUILLE



Grilled Ratatouille image

This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

3 large beefsteak tomatoes, halved crosswise
2 medium zucchini
1 large eggplant
1 small red onion, halved lengthwise (through the root end)
1/2 cup extra-virgin olive oil
1/4 cup fresh basil leaves, roughly torn
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons fresh thyme leaves, finely chopped
1 clove garlic, finely chopped
Kosher salt

Steps:

  • Prepare a grill for medium heat.
  • Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
  • When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.

GRILLED RATATOUILLE SALAD WITH FETA CHEESE



Grilled Ratatouille Salad with Feta Cheese image

Categories     Salad     Cheese     Onion     Pepper     Vegetable     Appetizer     Side     Vegetarian     Quick & Easy     Backyard BBQ     Feta     Eggplant     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons purchased garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
2 tablespoons slivered fresh basil

Steps:

  • Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
  • Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Florence Fabricant

Categories     side dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 medium-size eggplant (about 1 pound), sliced 1/2-inch thick
2 medium-size zucchini (about 6 ounces each), trimmed
Salt
1 large red bell pepper, cut in eighths lengthwise, seeds and ribs removed
1 large onion, sliced 1/2-inch thick
4 to 5 tablespoons fruity extra virgin olive oil
4 large cloves garlic, peeled and sliced
1 pound ripe plum tomatoes, peeled and chopped fine
Freshly ground black pepper
8 branches fresh thyme, leaves stripped off
3 tablespoons minced fresh basil
Grated zest of 1/2 lemon
2 tablespoons toasted pine nuts

Steps:

  • Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
  • Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
  • Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
  • Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
  • Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 8 grams

GRILLED RATATOUILLE MUFFALETTA



Grilled Ratatouille Muffaletta image

Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 45m

Number Of Ingredients 11

1 medium eggplant, sliced into 1/2-inch rounds
Coarse salt
1/2 cup pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
1/2 cup fresh parsley
1/4 cup mayonnaise
1/4 cup olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into 1/2-inch rounds
1 medium zucchini, cut lengthwise 1/4-inch-thick
1 jar (12 ounces) roasted red peppers, patted dry
1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

Steps:

  • In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
  • Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.
  • Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.
  • Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.

Nutrition Facts : Calories 511 g, Fat 23 g, Fiber 7 g, Protein 11 g, SaturatedFat 2 g

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Nancy Harmon Jenkins

Categories     dinner, side dish

Time 45m

Yield Six servings

Number Of Ingredients 12

3 small Japanese eggplants
2 large red sweet peppers
1 large yellow sweet pepper
4 canned anchovy fillets
3 cloves garlic
1 cup extra-virgin olive oil
2 medium red onions, peeled and quartered
1 zucchini, halved lengthwise
3 ripe, firm tomatoes, cut in half
Salt and freshly ground pepper to taste
2 tablespoons fresh basil, cut into thin strips
1 tablespoon capers

Steps:

  • At least an hour before cooking, light the charcoal fire.
  • Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
  • Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
  • Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
  • Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
  • Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
  • Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
  • Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
  • Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 31 grams, Carbohydrate 29 grams, Fat 37 grams, Fiber 12 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 1235 milligrams, Sugar 17 grams

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Marian Burros

Categories     dinner, weekday, appetizer, main course, side dish

Time 40m

Yield 8 servings as first or salad course

Number Of Ingredients 14

1/2 cup fruity green olive oil
4 tablespoons chopped parsley
1 tablespoon chopped fresh oregano
4 cloves garlic
3 or 4 small eggplants
2 red bell peppers
2 yellow bell peppers
1 medium onion, preferably sweet, peeled
3 or 4 medium zucchini
1 pound cherry tomatoes
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
Salt to taste
Ground fresh black pepper

Steps:

  • Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
  • Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
  • Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
  • Cut onions into slices 1/2 inch thick; coat with oil mixture.
  • Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
  • Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
  • When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
  • Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
  • When ready to serve, adjust seasonings. Additional olive oil may be necessary.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1018 milligrams, Sugar 13 grams

RATATOUILLE GRILLED CHEESE SANDWICHES



Ratatouille Grilled Cheese Sandwiches image

Whether made fresh or leftover, roasted ratatouille-style vegetables not only lend exciting flavor to these Gouda grilled cheese sandwiches but also boost the nutrition factor.

Provided by Juliana Hale

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 15m

Yield 4

Number Of Ingredients 4

8 (1/2 inch thick) slices soft Italian bread
⅓ cup mayonnaise
8 ounces thinly sliced young goat Gouda cheese
1 ⅓ cups Sheet-Pan Ratatouille, or other prepared ratatouille

Steps:

  • Spread both sides of each bread slice with mayonnaise. Layer 1/2 of the cheese, all of the ratatouille, and remaining cheese on 4 bread slices. Top with remaining bread slices.
  • Heat an extra-large skillet, grill pan, or griddle over medium heat. Cook sandwiches until golden and cheese melts, 2 to 3 minutes per side.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 23.9 g, Cholesterol 71.6 mg, Fat 31.5 g, Fiber 1.1 g, Protein 18.3 g, SaturatedFat 12.5 g, Sodium 904.1 mg, Sugar 2.8 g

GRILLED CHICKEN AND RATATOUILLE



Grilled Chicken and Ratatouille image

A light, healthy, and fresh-tasting recipe from The Bon Appétit Test Kitchen and printed in "Bon Appétit Magazine" (June 2008). Make extra veggies; the leftovers are fabulous warm or cold.

Provided by blucoat

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 medium zucchini, halved lengthwise
1 medium Japanese eggplant, halved lengthwise (can also use regular Italian eggplant)
1 red bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 boneless skinless chicken breast halves (about 3 pounds)
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar or 1 1/2 teaspoons balsamic vinegar

Steps:

  • Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
  • Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.

GRILLED PORK AND RATATOUILLE



Grilled Pork and Ratatouille image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1/4 cup packed light brown sugar
1 3-inch piece fresh ginger, peeled and thinly sliced
4 boneless center-cut pork chops (3/4 inch thick; 6 ounces each)
1/4 cup extra-virgin olive oil, plus more for the grill
Pinch of red pepper flakes
1/3 cup red wine vinegar
1 small or 1/2 large eggplant, sliced 1/2 inch thick
1 zucchini, halved lengthwise and sliced 1/4 inch thick
1 bunch scallions, trimmed
1 cup cherry tomatoes
1/4 cup fresh basil

Steps:

  • Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt.
  • Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving.
  • Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes.
  • Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables.
  • Shishitos, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!

RATATOUILLE GRILLED PANINI RECIPE - (4/5)



Ratatouille Grilled Panini Recipe - (4/5) image

Provided by GuidingVegan

Number Of Ingredients 11

3/4 cup extra-virgin olive oil
2 large cloves garlic, crushed
1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lengthwise 1/2 inch thick
1 zucchini, sliced lengthwise 1/2 inch thick
Salt and pepper
Herbes de Provence
2 bell peppers, quartered lengthwise
1 loaf ciabatta bread, split horizontally
8 slices non dairy cheese
2 cups arugula leaves
1/3 cup store-bought olive tapenade

Steps:

  • 1.Heat a grill or grill pan over medium heat. In a small saucepan, combine the EVOO and garlic and heat on the grill (or on the stovetop over medium heat). 2.Brush the eggplant and zucchini on both sides with the garlic oil; season with salt, pepper and herbes de Provence. Place on the grill along with the bell peppers and cook, turning once, until crisp-tender, 6 to 8 minutes. 3.Arrange the vegetables on the bread loaf bottom and top with the cheese and arugula. Spread the bread top with the tapenade and set in place. Place the sandwich on the grill and cover with 2 bricks covered in foil or place in a skillet piled with heavy cans. Press the sandwich until crisp on top, about 2 minutes. Flip and repeat. Cut into 4 portions.

GRILLED CHICKEN AND RATATOUILLE



Grilled Chicken and Ratatouille image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Low Carb     Low Fat     Quick & Easy     Low Cal     High Fiber     Low Sodium     Backyard BBQ     Dinner     Spring     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 9

2 medium zucchini, halved lengthwise
1 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 skinless boneless chicken breast halves (about 3 pounds)
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar

Steps:

  • Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
  • Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.

SPICE-RUBBED HALIBUT WITH GRILLED VEGETABLE RATATOUILLE



Spice-Rubbed Halibut With Grilled Vegetable Ratatouille image

Number Of Ingredients 22

FOR THE RATATOUILLE:
1 medium yellow onion
1 medium Japanese eggplant
1 medium zucchini squash
2 small ripe tomatoes
1 large red bell pepper
1 tablespoon extra-virgin olive oil plus more for brushing the vegetables
kosher salt
freshly ground black pepper
2 teaspoons minced garlic
2 tablespoons finely chopped fresh basil
2 teaspoons balsamic vinegar
FOR THE RUB:
2 teaspoons finely chopped fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
4 halibut steaks, about 6 ounces each and 1 inch thick
extra-virgin olive oil
2 lemons, cut in half

Steps:

  • TO MAKE THE RATATOUILLE: Cut the onion crosswise into 1/2-inch slices cut the eggplant and zucchini lengthwise into 1/2-inch slices core the tomatoes, halve them crosswise, and seed them quarter and seed the bell pepper. Brush the vegetables all over with the olive oil and season with salt and pepper. Grill over Direct Medium heat until tender, turning once halfway through grilling time. The onion will take 10 to 12 minutes, the eggplant 8 to 10 minutes, and the zucchini, tomatoes, and bell pepper 6 to 8 minutes. Allow to cool, then chop into 1/2-inch pieces.In a medium sauté pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the garlic and cook for 1 to 2 minutes, stirring occasionally. Add the grilled vegetables, basil, and vinegar. Season with salt and pepper. Stir, reduce heat to low, and keep warm while you grill the fish. TO MAKE THE RUB: In a small bowl combine the rub ingredients and mix well. Lightly brush or spray both sides of the halibut fillets with olive oil and season evenly with the rub. Grill over Direct Medium heat until the fish is just opaque and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill, squeeze the lemons on top, and serve immediately with the ratatouille.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • When choosing vegetables for ratatouille, select firm and ripe specimens. Avoid vegetables that are bruised or have soft spots.
  • To ensure even cooking, cut the vegetables into uniform sizes. This will help them cook at the same rate.
  • Use a grill pan or a well-seasoned cast-iron skillet for grilling the vegetables. This will help create a nice char and prevent the vegetables from sticking.
  • Be careful not to overcrowd the grill pan or skillet. If you do, the vegetables will steam instead of grill.
  • Cook the vegetables in batches if necessary. This will ensure that they are all cooked evenly.
  • To make the tomato sauce, use a variety of ripe tomatoes for the best flavor. You can also add herbs and spices to taste.

Conclusion:

Grilled ratatouille is a delicious and healthy dish that is perfect for summer gatherings. The vegetables are grilled to perfection and then simmered in a flavorful tomato sauce. This dish can be served as a main course or a side dish. It is also a great way to use up leftover vegetables.

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