Grilled Ratatouille

  • Level:Easy
  • Total: 40 min
  • Active: 30 min

  • Yield:6 servings


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


  1. Prepare a grill for medium heat.
  2. 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. 
  3. 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.

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