Quick Grilled Ratatouille
4 servings
35 minutes
Quick grilled ratatouille is a simplified version of the classic French dish inspired by the flavors of Provence. Its roots trace back to peasant cuisine where vegetables were sautéed and stewed to create aromatic combinations. Here, tender slices of eggplant, zucchini, and sweet pepper soaked in garlic-olive dressing are grilled in foil to retain their juiciness. The grill adds a light smoky note to the dish while fresh basil completes the composition with a subtle aroma. This ratatouille works well as a light standalone dish or as a side for meat or fish. It fits perfectly into a summer outdoor dinner, delighting with its rich flavor and simplicity of preparation.
1
Preheat the grill.
2
Lay thin slices of eggplant on a sheet of foil, top with chopped green onions, then thinly sliced zucchini and pepper cut into rings. Finally, place sliced tomatoes on top.
- Eggplants: 1 piece
- Zucchini: 2 pieces
- Red onion: 1 head
- Tomatoes: 2 pieces
- Yellow bell pepper: 2 pieces
3
Mix olive oil, minced garlic, salt, and pepper, and drizzle over the vegetables.
- Olive oil: 2 tablespoons
- Garlic: 1 clove
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Wrap the edges of the foil tightly and place on the grill. Cook for 30 minutes, flipping once. Unwrap and sprinkle with basil leaves.
- Basil leaves: to taste