Grilled Ratatouille

Main Courses
June, July, August

Courtesy of Paula Angerstein of Paula's Texas Spirits

This is a twist on the traditional summer-vegetable stew from Provence. The result is a lighter version, perfect for showcasing garden produce.

Super easy

Grilled Ratatouille


For 8 Person(s)


  • 2 eggplants
  • 4 zucchini
  • 4 yellow squash
  • 3 multi-colored peppers
  • 2 onions
  • Salt and pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Texas olive oil
  • Cherry tomatoes, halved
  • Basil, julienned

Grilled Ratatouille Directions

  1. Slice the eggplant, zucchini and squash lengthwise into ¼-inch thick strips. Slice the onions into rings. Cut the peppers, top to bottom, into 4 flat pieces each.
  2. Grill all the vegetables over medium-high heat until softened and somewhat charred.
  3. Remove to a cutting board and cut into ½-inch long strips. Sprinkle liberally with salt and pepper.
  4. Mix in a bowl with the vinegar and olive oil. Serve garnished with cherry tomatoes and basil.