Ratatouille grill
6 servings
20 minutes
Grilled ratatouille is an elegant interpretation of the classic Provençal dish, created for those who appreciate the rich flavors of fresh vegetables and aromatic herbs. This dish originates from the south of France, where simple farm ingredients are transformed into a true culinary masterpiece. Here, tender eggplants, juicy zucchinis, sweet peppers, and tomatoes are grilled to acquire a light smoky hue. Dressed with olive oil, garlic, and basil, grilled ratatouille becomes a harmonious blend of vibrant flavors and textures. It can be served as a standalone dish, a side to meat, or a light summer dinner. It's the perfect way to enjoy nature's bounty in its most rich and fragrant form.
1
Slice the eggplants into pieces about 0.7 mm - 1 cm thick, do the same with the zucchini, cut the sweet pepper into large pieces, the red onion into rings, and halve the tomatoes.
- Eggplants: 2 pieces
- Zucchini: 1 piece
- Sweet pepper: 2 pieces
- Tomatoes: 3 pieces
- Red onion: 2 heads
2
Place a sheet of foil on the grill rack, folded in several layers for safety. Spray it with olive oil and grill eggplants, zucchini, tomatoes, and onions on both sides until soft. In a deep bowl, mix olive oil with crushed garlic, pepper, and finely chopped basil.
- Olive oil: 100 ml
- Garlic: 3 cloves
- Ground black pepper: to taste
- Green basil: 20 g
3
Mix the vegetables with this sauce and let them sit.
- Salt: to taste