Delicious Grilled Ratatouille Recipe Perfect for Summer
Roll up your sleeves, grab your chef hat, and get ready to indulge in one of the most delicious vegetable dishes out there – Grilled Ratatouille. This vegan and vegetarian-friendly meal boasts a medley of summer vegetables like eggplant, zucchini, and bell pepper that are roasted to perfection with the right blend of herbs and oil.
The mere mention of the name Ratatouille might bring back memories of the cute little Pixar character scampering through a kitchen. However, forget the fancy presentation and remember the taste. Our recipe is all about comforting flavors that make you want to dig in without any fuss.
Grilling veggies might sound like an intimidating thing to do, but trust me when I say it is the simplest way to enjoy summer vegetables at their best. The process of grilling adds a smoky flavor and crunchy texture that seals in all the flavors which ultimately results in crisp yet tender vegetables that will compliment any pasta dish or be the talk of a summer dinner party.
So whether you’re looking for an easy weeknight dinner or impressing guests at your next gathering, our Grilled Ratatouille recipe will be sure to satisfy any craving for a fresh veggie stew.
Why You’ll Love This Recipe
Let me be clear: if you’re craving a dish that’ll satisfy your taste buds and your sense of well-being, then grilled ratatouille is the way to go.
This summer vegetable dish packs a punch with its chunky pieces of eggplant, green and yellow bell peppers, zucchini, and roasted plum tomatoes, all drizzled with the perfect blend of balsamic vinegar and olive oil. The recipe is simple yet classic, making it an essential addition to any cook’s arsenal.
Whether you’re a vegan or not, grilled ratatouille will leave you feeling satisfied without compromising your health. Not only is this recipe vegetarian and gluten-free, but it also boasts other health benefits such as antioxidants from the veggies and immune-boosting properties from garlic, rosemary, and thyme.
Moreover, this dish has potential for countless variations, making it an ultimate canvas for experimentation in flavor combinations. If you are looking to add more depth to the dish you can mix in some cannellini beans or replace tomatoes with tomato juice or even chocolate zucchini! Trust me; you’ll never run out of ideas!
Another great advantage of this recipe is how versatile it is – it can be served warm or cold, as a side or a main dish. You can whip up a steaming bowl of ratatouille pasta or serve the sliced veggies on some luscious bread for ratatouille tartines. Bobby Flay has made this recipe famous by using it as one of his key ingredients in his baked ratatouille dish.
In conclusion, this roasted ratatouille recipe is something everyone should try, regardless of their culinary expertise. It’s an easy way to make sure you’re getting enough vegetables into your diet while still enjoying incredible flavors. So go ahead and give grilled ratatouille a try – your tastebuds (and your body) will thank you!
Ingredient List
To make this grilled ratatouille recipe, you will need a mixture of colorful and nutritious vegetables. Head to your local farmer’s market or grocery store and grab 1 medium eggplant, 1 red bell pepper, 1 medium zucchini, 1 yellow squash, and 2 plum tomatoes. Make sure to pick vegetables that are firm and free of soft spots or blemishes. All the veggies should be cut into 1/2-inch pieces or as close as possible to it. Cutting vegetables uniformly helps in even cooking.
Choose the Perfect Herbs
A few dried herbs add tons of flavor and aroma to a simple vegetable dish like ratatouille. Use around 1 tsp each of dried rosemary, thyme, and some fresh garlic finely chopped. Remember, fresh is always better than dried.
Add Cannellini Beans for Protein Kick
For an extra boost of plant-based protein, we’re adding cannellini beans. These creamy white beans have a smooth texture that compliments the tender-crisp vegetables perfectly. Add a 15-ounce can of cannellini beans, rinsed and drained into the mix.
Other Key Ingredients
The remaining ingredients needed for this vegan grilled ratatouille recipe include onions (thinly sliced), green bell pepper (sliced), tomato juice or sauce (4 cup), bay leaf, and olive oil (2 tablespoons olive oil divided) along with balsamic vinegar, salt, and black pepper for seasoning.
The Recipe How-To
Now, for the most exciting part! Let’s get cooking our delicious Grilled Ratatouille recipe.
Step 1: Preheat and Prepare
Firstly, start by preheating the grill to medium-high heat. Then, prepare a baking dish (roughly 9×13 inches) by coating it with 2 tablespoons of olive oil.
Step 2: Chop and Mix
Next up, it’s time to chop the vegetables into bite-sized pieces. Begin with 1 medium eggplant and cut it into 1-inch pieces. Follow up by slicing 2 medium zucchinis into half-inch pieces, then angle-cutting them into quarters. Cut 1 yellow squash, 1 red bell pepper, and 1 green bell pepper into similar sized pieces as the previous ingredients. Finally, chop two fresh, ripe plum tomatoes into quarters.
Combine your chopped veggies in a bowl, adding a sprig of fresh rosemary and thyme, as well as 1 teaspoon of black pepper, and sea salt to taste.
Step 3: Grill
After mixing all ingredients together, transfer the mixture to your pre-greased baking dish. Pour 1/4 cup of tomato juice over the vegetables, then drizzle with another 2 tablespoons of olive oil.
Then, place your dish on the grill and close the lid. After approximately 20 minutes or once the veggies start to brown at the edges flip each piece over using a spatula or set of tongs. Leave to cook again for an additional 15-20 minutes.
After removing from heat let it rest for a couple of minutes before serving hot!
Step 4: Garnish and Serve
To really make this dish pop on your plate (or Instagram), sprinkle some chopped chives or parsley over top and add a couple of slices of grilled bread on the side!
I promise you that these summer vegetables will be perfectly tender yet still beautifully crisp after grilling! Enjoy eating your gluten-free meal that’s perfect not only for vegans but meat-lovers too!
Substitutions and Variations
As much as I love the original recipe, there are plenty of ways to switch things up and keep your taste buds entertained. Ratatouille is a versatile dish that can accommodate a variety of veggies and spices, making it easy to adjust to your preferences. Here are some substitutions and variations you could give a try:
– Spice it up: If you’re in the mood for a bit of heat, add some dried chili flakes or cayenne pepper to the mix.
– Go green: For a lighter version, consider swapping out the eggplant with more zucchini and squash. You could also add some leafy greens such as kale or spinach for an extra boost of nutrients.
– Get creative with your veggies: Don’t be afraid to experiment with different types of produce. Try adding chopped potatoes, sweet potatoes, carrots or mushrooms to add more texture and flavor.
– Add protein: While cannellini beans are a great source of plant-based protein, you could also add tofu, tempeh or seitan. They will absorb the flavors of the dish and add a meatier texture.
– Make it a pasta or salad: Ratatouille is not only delicious on its own, but it also makes for a great pasta or salad topping. Simply toss roasted ratatouille with your favorite pasta or salad greens and enjoy!
Remember, there are no rules when it comes to cooking and experimenting with ingredients. You may come up with your own version of the best ratatouille recipe yet! So grab some summer vegetables, get creative, and have fun!
Serving and Pairing
Ah, the sweet moment of truth – it’s time to serve the grilled ratatouille! Once you’ve savored its fragrant aroma, you’ll be eager to dig in. This versatile vegetable dish can be served on its own, as a side dish or a meal in itself. If you’re feeling adventurous, why not try serving it with some crusty bread or toast, like those delightful ratatouille tartines that Bobby Flay is always raving about? Trust me, there are few things more satisfying than savoring a hearty slice of bread with a dollop of roasted ratatouille spread over it.
If you’re looking for more ways to indulge your tastes buds, consider adding the grilled ratatouille to your favorite pasta dish. I find that tossing it into some spaghetti or penne is a brilliant way to elevate any vegan pasta recipe. But since we’re all about simplicity here, why not keep it classic with a bowl of rotini and roasted ratatouille?
As for drinks, you might want to pair this summer vegetable delight with a chilled glass of white wine or rosé—just make sure that your wine is vegan if you don’t want to compromise your values! Alternatively, if you want something non-alcoholic to balance out the delicious flavors of the ratatouille, sparkling water with lemon can do wonders.
Finally, when it comes down to presentation, I love serving this amazing vegan gluten-free ratatouille recipe straight out of the baking dish. But if you’re looking for something more elegant or colorful, feel free arrange the roasted veggies artfully on a platter or maybe even in some individual ramekins. However you decide to serve it up, be prepared for nothing less than a perfectly balanced and healthy veggie stew that will have everyone asking for seconds!
Make-Ahead, Storing and Reheating
Ah, the age-old question of what to do with leftovers. With this grilled ratatouille recipe, there’s no need to let anything go to waste. Here are some tips for making ahead, storing, and reheating this delicious vegetable dish.
Make-Ahead:
If you’re short on time but want to get a head start on your meal prep, you can chop all your vegetables the day before and store them in an airtight container in the fridge until you’re ready to grill them. Just be sure to keep them separate instead of tossing them together so they don’t get too soggy.
Storing:
Ratatouille is the perfect make-ahead dish because it only gets better with time as the flavors meld together. Store any leftovers in an airtight container in the fridge for up to five days. You can also freeze any extras for up to three months and reheat as needed.
Reheating:
When it comes time to reheat your ratatouille, there are a few options depending on how much time you have. For a quick and easy fix, simply microwave it for a minute or two until heated through. Or, if you want to preserve that delicious grilled flavor, heat it up in the oven at 350°F for about 10-15 minutes until warmed through.
No matter how you choose to store and reheat your grilled ratatouille, one thing is for sure – this summer vegetable dish will still be packed with flavour and bring joy to your taste buds!
Tips for Perfect Results
Are you getting ready to grill up some savory Ratatouille for your next summer gathering? Here are some tips to keep in mind:
1. Cut the vegetables in similar sizes
Uniformity in size will help the vegetables cook evenly and prevent some from being overcooked while others remain undercooked.
2. Avoid overcooking the vegetables
Overcooking the vegetables can result in a mushy texture and a bland taste. It is best to grill them until they still have a slight firmness to them.
3. Marinate the vegetables beforehand
Marinating will enhance the flavor and tenderize the vegetables before grilling. You can use your favorite marinade or make a simple one with olive oil, balsamic vinegar, garlic, thyme, rosemary, salt, and pepper.
4. Use a high temperature to grill
A high temperature will help sear the vegetables quickly which will lock in their natural juices making them tasty and moist.
5. Alternate the vegetable slices when grilling.
By alternating vegetable slices on skewers, it helps them cook more evenly and also adds color and texture to your presentation.
6. Serve grilled ratatouille hot or cold
Grilled ratatouille can be served hot off the grill or chilled as a refreshing salad depending on your preference.
7. Experiment with different herbs and spices.
Don’t be afraid to play around with different herbs and spices available in your pantry or at your local farmer’s market. Some delicious flavor options include cumin, smoked paprika, or even chocolate zucchini for something a little different!
By keeping these tips in mind, you’ll be able to create a delicious grilled Ratatouille dish that will surely impress your guests.
Bottom Line
If you’re looking for a hearty, flavorful way to enjoy your summer vegetables, look no further than this grilled ratatouille recipe. Whether you’re a seasoned vegan or just looking for a delicious vegetable dish, this recipe is sure to satisfy. With its combination of savory spices and fresh ingredients, this recipe is the perfect way to enjoy the best that summer has to offer.
So what are you waiting for? Give this recipe a try and let your taste buds do the talking. Trust me, once you’ve tried this grilled ratatouille recipe, you won’t be able to resist going back for seconds.
Grilled Ratatouille (Non-Vegetarian/Vegan) Recipe
Ingredients
- 1 lb sweet Italian sausage
- 3 yellow squash, cut into 1/2-inch pieces
- 2 zucchini, cut into 1/2-inch pieces
- 1/2 eggplant, cut into 1/2-inch pieces
- 2 yellow bell peppers
- 2 large green bell peppers
- 2 medium onions, sliced 1/2-inch thick
- 1 (15 ounce) can cannellini beans
- 4 cloves crushed garlic
- 2 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 1 cup tomato juice
- 3 plum tomatoes, diced
- olive oil
- salt
- black pepper
Instructions
- Build a two-zone fire with Kingsford® charcoal by situating the coals on only one side of the grill, leaving the other side void. Place the sweet Italian sausage over direct heat and grill for four minutes on each side. Remove the sausage from the grill and set aside to rest.
- Lightly drizzle olive oil over each batch of vegetables and season with salt and pepper. Grill each batch of vegetables over direct heat in a grill basket, stirring every two minutes until the soften and brown. Pour each batch of vegetables into a 9x13-inch baking dish as they are removed from the grill.
- Dice the Italian sausage into 1/4-inch pieces and add to the baking dish. Add the garlic, thyme, rosemary, bay leaf and tomato juice.
- Place the baking dish over indirect heat, close the grill lid, and cook uncovered at 300°F for 35 minutes. Remove the baking dish from the grill and pour the vegetables into a colander, reserving the juice. Pour the juice back into the baking dish and reduce by half over the hot coals or until the sauce thickens. Add the vegetables back into the baking dish and stir coating with the reduced sauce. Season with salt and pepper and serve.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.