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Grilled Ratatouille

Grilled Ratatouille
Recipe Date:
August 2, 2017
Serving Size:
Cook Time:
Imperial (US)
While Ratatouille is typically a French braised dish best served in the Fall or Winter, grilling the vegetables first not only breathes fresh air into the Recipe, but also makes it Summer-Friendly side or Main Dish, especially if served over Risotto or Polenta.
  • 1 Yellow Onion, Peeled, sliced into ½” Thick Coins
  • 1 Red Bell Pepper, Cored, Seeded, Cut into Planks
  • 1 Zucchini, cut into ½” Planks
  • 1 Yellow Squash, cut into ½”
  • 1/2 cup Planks Balsamic Vinaigrette
  • 1/4 cup Olive Oil, divided
  • 1/2 tbsp Fresh Garlic, Minced
  • 1 Pinch Crushed Red Pepper Flakes
  • 1 Bay Leaf
  • 1 Fresh Tomato, Cored, cut into medium dice
  • 1 tbsp Fresh Parsley, Minced
  • 1/2 tsp Fresh Thyme, Minced
  • Kosher Salt
  • Black Pepper
  1. Marinate Onion, Peppers, Zucchini, and Yellow squash in balsamic vinaigrette for 30 minutes. While vegetables are marinating, preheat gas or charcoal
  2. grill to medium-high heat.
  3. Grill vegetables on both sides until well-marked but not fully cooked; remove from heat and allow to cool to room temperature. Cut onions into medium dice, and other vegetables into large dice.
  4. In a large saucepot, heat oil over medium high heat until shimmering; add garlic, bay leaves, and crushed red pepper and cook until fragrant, 30 seconds. Add all vegetables, including tomatoes, and stir until incorporated. Cover and reduce heat to low; cook for about 15-20 minutes, or until vegetables are tender, stirring only once to avoid vegetables breaking down.
  5. Remove from heat and fold in herbs. Taste for seasoning and adjust as needed.