Ingredients
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1 medium eggplant, sliced into rounds
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2 medium zucchinis, sliced into rounds
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2 large tomatoes, sliced into rounds
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1 red bell pepper, sliced into strips
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1 yellow bell pepper, sliced into strips
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1 red onion, thinly sliced
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3 cloves garlic, minced
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1/4 cup fresh basil leaves, torn
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2 tablespoons fresh thyme leaves
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2 tablespoons fresh rosemary leaves, chopped
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1/4 cup extra-virgin olive oil
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1 Salt and black pepper, to taste
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1 Balsamic vinegar (optional, for drizzling)
Directions
Savor the rustic flavors of France with this grilled ratatouille, an excellent side dish or a light main course.
Ratatouille can be served warm or at room temperature and pairs wonderfully with crusty bread or as a side to grilled tofu or tempeh for a heartier meal. Adjust the seasonings to suit your taste preferences.
Steps
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1
Done
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Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking. |
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2
Done
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In a large bowl, combine the eggplant, zucchinis, tomatoes, red bell pepper, yellow bell pepper, and red onion. |
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3
Done
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Drizzle the extra-virgin olive oil over the vegetables and add the minced garlic, fresh basil, thyme, rosemary, salt, and black pepper. Toss to coat the vegetables evenly with the olive oil and herbs. |
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4
Done
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Arrange the seasoned vegetables on the preheated grill. Grill each side until they have grill marks and are tender (approximately 3-5 minutes per side). |
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5
Done
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While grilling, you can brush the vegetables with some extra olive oil if needed to prevent sticking and enhance the flavor. |
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6
Done
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Once the vegetables are grilled to your liking, remove them from the grill and arrange them on a serving platter. |
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7
Done
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Drizzle a bit of balsamic vinegar over the grilled ratatouille before serving for an extra burst of flavor (optional). |
