Grilled Vegetable RatatouilleGrilled Vegetable Ratatouille

Name: Grilled Vegetable Ratatouille
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 2 Persons
Cuisine: International
Ingredients: 1 tablespoon balsamic; ¼ cup roughly chopped basil; 1 small eggplant, sliced lengthwise 1/3 inch thick; 1 tablespoon fresh thyme leaves, chopped; 1 pint cherry or grape tomatoes; ¼ cup olive oil; 1 red pepper, cored and sliced into rings; 1 medium red onion, peeled and cut into rings; Sea salt; 1 orange or yellow pepper, cored and sliced into rings; 1 yellow squash, sliced lengthwise 1/4 inch thick; 1 zucchini, sliced lengthwise 1/4 inch thick

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Cuisine

International

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Servings

2 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Grilled Vegetable Ratatouille is a gluten free, dairy free, and whole 30 recipe with 2 servings. This hor d'oeuvre has 442 calories, 9g of protein, and 29g of fat per serving. For $6.4 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. This recipe is liked by 56 foodies and cooks. Head to the store and pick up zucchini, basil, thyme leaves, and a few other things to make it today. It is brought to you by Feed Me Phoebe. A couple people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is awesome. Try Grilled Ratatouille, Baked Ratatouille, and Creamy Ratatouille Over Penne for similar recipes.

DeliciousTastyWell Prepared

Ingredients

•1 tablespoon balsamic

•¼ cup roughly chopped basil

•1 small eggplant, sliced lengthwise 1/3 inch thick

•1 tablespoon fresh thyme leaves, chopped

•1 pint cherry or grape tomatoes

•¼ cup olive oil

•1 red pepper, cored and sliced into rings

•1 medium red onion, peeled and cut into rings

•Sea salt

•1 orange or yellow pepper, cored and sliced into rings

•1 yellow squash, sliced lengthwise 1/4 inch thick

•1 zucchini, sliced lengthwise 1/4 inch thick

Cooking Instructions

01
Heat a charcoal grill.In a shallow dish, place half of the olive oil.
02
Brush the eggplant, squash, zucchini, and peppers with oil on both sides and season with salt and pepper. String the tomatoes onto skewers and brush with oil. Arrange the veggies on the grill.Grill on both sides until nice char marks form and each vegetable becomes tender (about 10 minutes for eggplant, 8 for zucchini/squash, 8 for peppers, 5 for tomatoes, 10 for onions).
03
Remove the veggies to a cutting board and roughly chop.
04
Combine the basil, balsamic, and remaining oil in a mixing bowl.
05
Add the chopped veggies and toss to combine. Taste for seasoning and add more salt as necessary.Enjoy alongside grilled meat or fish, or as a topping for pasta, hot or at room temperature.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023