Ingredients
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1 large eggplant, sliced into rounds
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2 zucchinis, sliced into rounds
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2 bell peppers (red and yellow), cut into thick strips
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2 tomatoes, sliced into rounds
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1 red onion, sliced into rings
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3 cloves garlic, minced
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3 tablespoons olive oil
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2 tablespoons fresh basil, chopped
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1 tablespoon fresh thyme leaves
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1 Salt and black pepper, to taste
Directions
Serve your Vegan Grilled Ratatouille warm, drizzled with a bit of olive oil and additional fresh herbs for garnish. Enjoy the taste of Provence!
Ratatouille is traditionally served as a side dish, but you can also enjoy it as a main course or with a slice of crusty French bread.
Steps
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1
Done
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Preheat your grill to medium-high heat. |
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2
Done
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In a large bowl, combine the minced garlic and olive oil. Mix well. |
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3
Done
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Brush both sides of the eggplant, zucchini, bell peppers, tomatoes, and red onion with the garlic-infused olive oil. Season with salt and black pepper. |
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4
Done
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Grill the vegetables until they have grill marks and are tender, about 3-5 minutes per side, depending on the thickness of the vegetables. Remove from the grill as they finish cooking and set aside. |
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5
Done
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To assemble, place a slice of grilled eggplant on a serving plate, followed by a slice of zucchini, bell pepper, tomato, and red onion. Repeat the layers until you've used all the vegetables, slightly overlapping them. |
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6
Done
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Sprinkle fresh basil and thyme leaves over the assembled ratatouille. |
