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+ servings

Grilled Ratatouille

Frugal and fabulous!
Prep Time20 minutes
Cook Time20 minutes
Servings - 6 servings

Ingredients 

  • 1/4 cup olive oil + extra to brush veggies before grilling
  • 2 medium onions quartered
  • 2 peppers quartered
  • 2 Japanese eggplants cut in 1 inch slices lengthwise
  • 2 medium zucchini cut in 1 inch slices lengthwise
  • 2 medium yellow squash cut in 1 inch slices lengthwise
  • 4 large tomatoes halved
  • 8 cloves garlic
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh marjoram
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh parsley
  • pinch of salt
  • dash of pepper

Instructions

  • Light the grill.
  • In a small bowl, combine olive oil with the basil, marjoram, thyme, and parsley.
  • Use 1/2 of the oil mixture to brush over the vegetables.
  • Grill the vegetables approximately 4 inches from the flame. Grill tomatoes, peppers, garlic, and mushrooms for 6-7 minutes. Grill the zucchini, yellow squash, eggplant, and onions for 13 – 15 minutes.
  • Put the garlic cloves through a garlic press and add to the oil mixture.
  • Chop the vegetables and place them in a large bowl. Pour oil mixture over vegetables and toss to thoroughly coat.
  • I serve this at room temperature over a bed of greens, but I am willing to make some modifications to ensure my children enjoy (and eat) their dinner.