Grilled Vegetable Ratatouille Recipes

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GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Bobby Flay

Categories     side-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 12

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Steps:

  • Preheat grill to medium-high.
  • Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve 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 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

SUMMER VEGETABLE RATATOUILLE



Summer Vegetable Ratatouille image

My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.

Provided by Rani

Categories     Side Dish     Vegetables     Tomatoes

Yield 8

Number Of Ingredients 14

2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
½ cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

Steps:

  • Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
  • In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
  • Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
  • Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
  • Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
  • Remove the bay leaf and adjust seasoning.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 15.9 g, Fat 14.1 g, Fiber 5.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 13.1 mg, Sugar 6.3 g

GRILLED VEGETABLE RATATOUILLE



Grilled Vegetable Ratatouille image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 large head garlic, top sliced off to expose tips of garlic cloves
5 tablespoons extra-virgin olive oil, divided
2 1/4 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
2 large, ripe tomatoes (about 3/4 pound), halved
1 small eggplant (about 1 pound), trimmed and cut lengthwise into 1/2-inch slices
1 large zucchini (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices
1 large yellow squash (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices
1 small red onion (about 1/2 pound), peeled and sliced into 1/2-inch rings
1 medium red bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
1 medium yellow bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
1/4 cup sherry vinegar
3 tablespoons freshly minced basil leaves
2 tablespoons freshly minced parsley leaves
1 tablespoon freshly chopped thyme leaves
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the grill.
  • Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle. Squeeze the pulp from the garlic skins and set aside.
  • Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop.
  • In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.
  • In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.)
  • Serve atop grilled wild Alaskan salmon.

GRILLED RATATOUILLE NICOISE



Grilled Ratatouille Nicoise image

A medley of vegetables enlivens this vegetarian side dish. Roasted plum tomatoes provide a splash of color; grilled eggplant and zucchini add smokiness. The other vegetables in the mix -- onions, red and yellow bell peppers, and garlic -- are sauteed, and fresh parsley is folded in before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 12

6 medium tomatoes, halved and cored
Coarse salt
2 medium eggplants, trimmed and sliced lengthwise into 1/4-inch-thick slices
2 tablespoons olive oil, plus more for brushing vegetables
Freshly ground black pepper
4 medium zucchini, trimmed and sliced lengthwise into 1/4-inch-thick slices
2 small red onions, halved through the root and thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
2 garlic cloves, minced
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sherry vinegar

Steps:

  • Preheat oven to 350 degrees. Place tomatoes skin side down in a roasting pan, and sprinkle with salt. Roast until tomatoes are very soft and lightly browned, about 1 hour. Remove from oven; set aside.
  • Meanwhile, preheat a charcoal or gas grill. Brush both sides of eggplant slices with oil; season with salt and pepper. Grill until softened, about 3 minutes per side. Transfer to a large plate. Brush zucchini slices with oil; grill until tender, 2 to 3 minutes per side. Transfer to plate.
  • In a large saute pan, heat 2 tablespoons oil over medium-high heat. Add onions, peppers, and garlic. Saute, stirring occasionally, until onions are soft and translucent, about 5 minutes.
  • Remove pan from heat. Stir in reserved tomatoes, eggplant, and zucchini. Season with salt and pepper; fold in parsley. Serve drizzled with vinegar.

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 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.

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 VEGETABLE RATATOUILLE



Grilled Vegetable Ratatouille image

Perfect summer recipe for using up all that great fresh produce from the garden! Also makes a wonderful filling w/hummus in a whole wheat wrap

Provided by simplyjendeane

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 large head garlic, top sliced off to expose tips of garlic cloves
5 tablespoons extra-virgin olive oil
2 1/4 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
2 large tomatoes, halved (about 3/4 pound)
1 small eggplant, trimmed and cut lengthwise into 1/2-inch slices (about 1 pound)
1 large zucchini, trimmed and cut lengthwise into 1/2-inch slices (about 1/2 pound)
1 large yellow squash, trimmed and cut lengthwise into 1/2-inch slices (about 1/2 pound)
1 small red onion, peeled and sliced into 1/2-inch rings (about 1/2 pound)
1 medium red bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
1 medium yellow bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
1/4 cup sherry wine vinegar
3 tablespoons fresh basil leaves, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh thyme leave, chopped

Steps:

  • Preheat the grill.
  • Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle.
  • Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop.
  • In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.
  • In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.).

Nutrition Facts : Calories 255.9, Fat 17.9, SaturatedFat 2.5, Sodium 1335.5, Carbohydrate 24.2, Fiber 9.2, Sugar 10.4, Protein 5.3

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GRILLED RATATOUILLE — SUSAN SPUNGEN
2019-11-24 Roast bell pepper whole, turn frequently until charred all over, about 10 minutes. Place in a resealable plastic bag until cool enough to handle. Peel and seed, and cut into strips. Brush remaining vegetables with olive oil and sprinkle with salt and pepper. Grill onion until translucent, 3 to 5 minutes per side.
From susanspungen.com


GRILLED RATATOUILLE RECIPE | THEHUB FROM WALMART CANADA
2021-05-13 1. Preheat barbecue to medium-high. 2. Whisk lemon juice, 3 tbsp of the oil, vinegar, dried basil and sugar in a large bowl. Set aside. 3. Toss tomatoes, green onions, eggplant, red and yellow bell peppers, zucchini and onion with remaining 3 tbsp oil, salt and pepper on a large baking sheet.
From ideas.walmart.ca


RATATOUILLE ON THE GRILL - VEGETABLE RECIPES
2008-07-09 Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended. On 2 jelly-roll pans, lightly brush tomatoes, peppers ...
From goodhousekeeping.com


GRILLED RATATOUILLE RECIPE - ALL THINGS BARBECUE
2017-03-10 Toss with a little vegetable oil to coat the vegetables. Season with Cattleman’s Grill Tuscan Steak Seasoning. Grill to achieve nice color on all sides. Remove from the grill. Place a Lodge Logic 7 quart dutch oven in the grill, directly over the flame, to preheat. Dice the vegetables into bite sized pieces. Place the diced grilled veggies ...
From atbbq.com


GRILLED VEGETABLE RATATOUILLE – RECIPES NETWORK
2014-10-08 Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle. Squeeze the pulp from the garlic skins and set …
From recipenet.org


SUMMER VEGETABLE RATATOUILLE RECIPE - EASY RECIPES
Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
From recipegoulash.cc


GRILLED RATATOUILLE | WILLIAMS SONOMA
2014-04-24 Transfer the grilled vegetables to a cutting board. Pour any juices from the platter into a large bowl. Peel off and discard the blistered skins from the peppers and tomatoes. Using a chef’s knife, chop the peppers, tomatoes, eggplant, zucchini and onion into 1/2- to 3/4-inch chunks and place in the bowl. Tear the basil leaves into small pieces and add them to the …
From williams-sonoma.com


GRILLED VEGETABLE RATATOUILLE - FEED ME PHOEBE
2012-05-24 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). Remove the veggies to a cutting board and roughly chop. Combine the basil, balsamic, and remaining oil in a mixing bowl.
From feedmephoebe.com


GRILLED VEGETABLE RATATOUILLE | IGA RECIPES
Cook for about 5 minutes per side or until vegetables are grilled and garlic is tender. Roughly chop vegetables and place in a bowl. Squeeze garlic using fingers and add puree, oregano and olives to vegetables. Mix well. Serve with ready-to-cook meats. Variation: Add fresh thyme to vegetable mix and sprinkle with crumbled feta just before serving.
From iga.net


GRILLED RATATOUILLE RECIPE | MYRECIPES
Rinse, stem, and seed bell pepper; cut into 1 1/2-inch pieces. Rinse zucchini and trim and discard ends; cut zucchini crosswise into 3/4-inch-thick rounds.
From myrecipes.com


GRILLED RATATOUILLE SALAD - DEBRA KLEIN | EASY PLANT BASED RECIPES
2021-03-03 Prepare veggies for grill: slice eggplant lengthwise into ¼” slices. Slice zucchini and squash into quarters, lengthwise. Cut peppers into large chunks and thickly slice onion horizontally. Brush all veggies on both sides with olive oil. Heat grill to medium high and then carefully place veggies onto grill with tongs.
From debraklein.com


GRILLED RATATOUILLE VEGETABLES WITH GARLIC BALSAMIC DRESSING, GOAT ...
Cut all vegetables in large 1/4 inch rings for grilling. Put the tomatoes, zucchini, eggplant, peppers and onion on the grill and cover. Grill all vegetables turning occasionally, until lightly charred, 5 to 6 minutes.
From gov.nl.ca


GRILLED RATATOUILLE PASTA SALAD - RACHEL COOKS®
2021-08-16 Grill tomatoes, 2-3 minutes each side. Let cool slightly and chop into bite-size pieces, adding to bowl with vegetables. Add cooked and cooled pasta; toss lightly to mix. In small bowl or measuring cup, combine dressing ingredients: olive …
From rachelcooks.com


QUICK GRILLED HERBED RATATOUILLE AND POLENTA - BETTER HOMES
Place the polenta slices on the grill rack. Grill 5 to 10 minutes or until heated through and lightly browned, turning once. Step 3. Meanwhile, in a medium saucepan heat the undrained tomatoes until boiling. Add the grilled vegetables. Simmer, uncovered, for 5 minutes or to desired consistency, stirring occasionally. Step 4.
From bhg.com


GRILLED RATATOUILLE - COUNTRY LIVING
2007-06-25 Rinse eggplant with cold water and pat dry. Place cut vegetables in a single layer on a tray or shallow pan. Drain wood chips and place on hot coals. Heat grill rack. Place red and yellow peppers on hot grill rack about 4 to 6 inches above medium-hot coals and grill, turning every 5 minutes, until blistered on all sides.
From countryliving.com


RATATOUILLE GRILLED CHEESE - THE WOKS OF LIFE
2014-09-12 Ratatoullie Grilled Cheese: Recipe Instructions. Preheat the oven to 400 degrees. In a large bowl, combine the zucchini, eggplant, onion, and cherry tomatoes with ¼ cup olive oil, minced garlic, minced sun-dried tomatoes, tomato paste, dried herbs, and salt and pepper to taste. Use your hands to mix everything together until very well combined.
From thewoksoflife.com


GRILLED RATATOUILLE RECIPE | GRILL BABY GRILL
2021-08-26 Ratatouille is a vegetable casserole that mainly consists of seasonal vegetables. As simple as it may sound, preparing grilled ratatouille is intense – you will need at least 2 hours of grilling. I first encountered ratatouille while visiting my cousin. Since I tend to poke my nose in every meal, I had to dig out for the recipe. From that ...
From grillbabygrill.com


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Top Asked Questions

What is Ratatouille and how do you cook it?
Ratatouille, the famed French vegetable ragout, is traditionally simmered on top of the stove. Here, the vegetables are grilled, which intensifies the flavor of each and brings them all together in a deliciously smoky finish.
What is the most popular grilled vegetable recipe?
Our 20 Most Popular Grilled Vegetable Recipes. 1 Grilled Asparagus. Credit: pelicangal. View Recipe. This simple recipe allows you to enjoy the natural flavor of asparagus. "The simpler the better, ... 2 Grilled Corn on the Cob. 3 Grilled Garlic Parmesan Zucchini. 4 Mexican Corn on the Cob (Elote) 5 Grilled Garlic Artichokes. More items
How do you cook vegetables on a Weber grill?
Preheat a grill. Toss the vegetables with 2 tablespoons olive oil and generously season with salt and pepper. Grill the vegetables until cooked through and lightly charred, removing each individually when it has reached this stage. Some vegetables (like the onion and pepper) will take longer than others (like the asparagus and squash).
How to cook vegetables on a charcoal grill?
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time.

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