Grilled Ratatouille

I have always loved ratatouille and this recipe which has you grill all the vegetables sounded just perfect for this time of year.  Traditionally the vegetables are simmered on the stove top, but I loved the char and slightly smoky flavor from grilling all the vegetables.  It was also a great way to keep the heat outside rather than turning on the cook top.  This ratatouille had the usual eggplant, bell pepper, onion, tomato, zucchini and yellow squash all covered with a dressing made with the grilled tomato.  This was a wonderful update to a classic recipe. 

I served this over Creamy Goat Cheese Orzo which was the perfect creamy, tangy background for the ratatouille.


Grilled Ratatouille
2 Servings

1 Japanese eggplant, halved lengthwise
1 red bell pepper, quartered and seeded
1 red onion, cut into 1/2-inch-thick rounds
1 small tomato, halved and seeded
1/2 zucchini, cut lengthwise
1/2 yellow squash, cut lengthwise
2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
2 teaspoons fresh lemon juice
1 teaspoon minced lemon zest

Preheat grill to medium.  Brush grill grate with oil.

Toss eggplant, bell pepper, onion, tomato, zucchini, and yellow squash with 2 tablespoons oil, then season with salt and freshly ground black pepper.

Grill vegetables, covered, until tender and marks appear, 3 minutes per side.  Chop all vegetables, except tomato, then transfer them to a bowl.

Puree tomato, 1 tablespoon oil, thyme, lemon juice, and zest in a food processor until smooth, then toss with the vegetables in the bowl.

From Cuisine at Home, Issue 94, July/ August 2012


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