Grilled Ratatouille Recipes

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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



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 RECIPE



Grilled Ratatouille Recipe image

If you, too, are a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille.

Provided by Joshua Bousel

Categories     Entree     Side Dish     Salads     Sides

Time 30m

Yield 6

Number Of Ingredients 14

1/4 cup, plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoon white balsamic vinegar
3 teaspoons freshly minced garlic (about 3 medium cloves)
1 tablespoon finely chopped fresh basil leaves
2 teaspoons finely chopped fresh marjoram leaves
1 teaspoon finely chopped fresh thyme leaves
3 roma tomatoes, halved lengthwise
1 large zucchini, quartered lengthwise
1 large yellow squash, quartered lengthwise
1 medium globe eggplant, cut into 1/2-inch rounds
1 large yellow onion, cut into 1/2-inch rounds and skewered horizontally
1 red bell pepper, stemmed, seeded, and halved
1 yellow bell pepper, stemmed, seeded, and halved
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl whisk together 2 tablespoons oil, vinegar, garlic, basil, marjoram, and thyme. Season with salt and pepper to taste; set aside.
  • Place tomatoes, zucchini, yellow squash, eggplant, onion, and bell peppers on a large rimmed baking sheet. Drizzle remaining 1/4 cup oil over vegetables and season with salt and pepper to taste. Toss to thoroughly coat vegetables in oil and seasoning.
  • Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place vegetable slices on grill and cooked until browned on both sides, about 3 minutes per side for zucchini, squash, and eggplant, about 5 minutes per side for tomatoes, onion, and peppers. Transfer vegetables to cutting board and cut into large dice.
  • Transfer vegetables to a large bowl, pour in herb vinaigrette and toss to combine. Serve immediately while warm or at room temperature.

Nutrition Facts : Calories 211 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, Sodium 61 mg, Sugar 10 g, Fat 14 g, ServingSize serves 4 to 6 as a side, UnsaturatedFat 0 g

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

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 PASTA SALAD



Grilled Ratatouille Pasta Salad image

Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.

Provided by Anna Stockwell

Categories     Grill     Zucchini     Eggplant     Pasta Salad     Tomato     Mozzarella     Vinegar     Thyme     Basil     Summer     Dinner     Kid-Friendly     Small Plates     Vegetarian     Pasta

Yield 4 servings

Number Of Ingredients 11

2 medium zucchini (about 1 1/2 lb.), halved lengthwise
1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
3/4 cup extra-virgin olive oil, divided
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
10 oz. penne or casarecce pasta
1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
2 Tbsp. white balsamic or white wine vinegar
1 Tbsp. thyme leaves
1 cup basil leaves

Steps:

  • Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
  • Cook pasta according to package directions.
  • Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
  • Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

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