Name: Grilled Vegetable Ratatouille
Prep time: 35 min
Total time: 155 min
Ingredients: 1 eggplant (about 1 lb.), cut lengthwise into 1/2-inch planks; 1 yellow summer squash (about 1/2 lb.), cut lengthwise into 1/2-inch planks; 1 zucchini (about 1/2 lb.), cut lengthwise into 1/2-inch planks; 1 red bell pepper, quartered; 1 red onion, cut into 1/2-inch-thick rings (see Tip); 6 tablespoons olive oil; 6 tablespoons red-wine vinegar; 6 cloves garlic, minced; 1 tablespoon chopped fresh basil, divided; 1 tablespoon chopped fresh oregano, divided; 1 tablespoon chopped fresh thyme, divided; 1 teaspoon ground pepper, divided; 0.75 teaspoon salt, divided; 2 tomatoes (about 3/4 lb. total), coarsely chopped

Grilled Vegetable Ratatouille

This ratatouille dish is perfect for your bounty from the garden or farmers' market. To keep the veggies from burning, watch them carefully while grilling. If necessary, move any that are cooking too quickly to a cooler spot on the grill.

Andrea Kirkland, M.S., RD

Updated on July 22, 2020

Prep Time:

35 mins

Additional Time:

2 hrs

Total Time:

2 hrs 35 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Low Carbohydrate Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 eggplant (about 1 lb.), cut lengthwise into 1/2-inch planks
1 yellow summer squash (about 1/2 lb.), cut lengthwise into 1/2-inch planks
1 zucchini (about 1/2 lb.), cut lengthwise into 1/2-inch planks
1 red bell pepper, quartered
1 red onion, cut into 1/2-inch-thick rings (see Tip)
6 tablespoons olive oil
6 tablespoons red-wine vinegar
6 cloves garlic, minced
1 tablespoon chopped fresh basil, divided
1 tablespoon chopped fresh oregano, divided
1 tablespoon chopped fresh thyme, divided
1 teaspoon ground pepper, divided
¾ teaspoon salt, divided
2 tomatoes (about 3/4 lb. total), coarsely chopped

Directions

Combine eggplant, squash, zucchini, bell pepper, and onion in a 9x13-inch baking dish. Whisk oil, vinegar, garlic, 1 tsp. basil, 1 tsp. oregano, 1 tsp. thyme, 1/2 tsp. pepper, and 1/4 tsp. salt in a small bowl; pour the marinade over the vegetables. Toss the vegetables until well coated. Let stand at room temperature for 2 hours, tossing the vegetables in the marinade occasionally.
Preheat grill to medium-high.
Remove the vegetables from the marinade (reserve the marinade). Grill the vegetables until tender and grill marks appear, basting with the marinade and flipping halfway through; 6 to 10 minutes for eggplant, squash, and zucchini; 8 to 10 minutes for onion; and about 10 minutes for bell pepper.
Coarsely chop the grilled vegetables. Transfer to a large bowl and add tomatoes and the remaining 1/2 tsp. each pepper and salt, and 2 tsp. each basil, oregano, and thyme. Toss well to combine.

Tips

Equipment: Charcoal or gas grill

Tip: To keep the onion rings intact, cut the onion into even slices and hold the rings closest to the center with tongs or a long spatula when flipping them.

Nutrition Facts (per serving)

184	Calories
14g	Fat
13g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 184
% Daily Value *
Total Carbohydrate 13g	5%
Dietary Fiber 4g	14%
Total Sugars 7g
Protein 3g	6%
Total Fat 14g	18%
Saturated Fat 2g	10%
Sodium 302mg	13%
Potassium 604mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.