Grilled Ratatouille

Ingredients

• 80 ml (⅓ cup)Mazola® corn oil
• 3garlic cloves, minced
• 1 sprigfresh rosemary
• 2 sprigsfresh thyme
• ½red onion, quartered
• 1, cut into 1.3 cm (½-inch) cubesaubergine
• 1, cut into 1.3 cm (½-inch) cubescourgette
• 1, cut into 1.3 cm (½-inch) cubesyellow squash, cut into 1.3 cm (½-inch) cubes
• 2, cut into 1.3 cm (½-inch) cubestomatoes
• 1, juliennedred pepper
• 1, juliennedyellow pepper
• 1, juliennedgreen pepper
• To tastecoarse sea salt
• To tastefreshly ground black pepper
• To garnishfresh parsley

Instructions

1. 1

   Combine vegetables

   Put all the prepared vegetables in a large bowl.

2. 2

   Add oil and herbs

   Add the corn oil, rosemary, thyme, salt and pepper.

3. 3

   Coat the vegetables

   Mix everything with your hands until the vegetables are coated with oil.

4. 4

   Marinate the mixture

   Cover and refrigerate for at least 30 minutes and up to 1 hour.

5. 5

   Heat the grill

   Preheat the grill to medium-high.

6. 6

   Oil the grill pan

   Brush a grill pan or basket with oil.

7. 7

   Grill until tender

   Grill the vegetables for 10–15 minutes, stirring occasionally, until tender.

8. 8

   Char the vegetables

   Let the vegetables develop some char, which improves their flavour.

What is grilled ratatouille?

Ratatouille is a vegetable dish associated with Provence in southern France, traditionally made by cooking summer produce with herbs. This version takes the idea to the grill, giving the vegetables a smoky, charred edge.

A mix of aubergine, courgette, squash, tomatoes and peppers makes it colourful and substantial. The oil and herbs help coat the vegetables before they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 169 calories, 3g protein, 13g carbs, 13g fat.

The vegetables contribute most of the carbohydrates, while the corn oil supplies most of the fat. The dish has modest protein, so serve it with a protein-rich accompaniment such as beans or grilled tofu to make a more balanced plate.

Choosing and preparing the vegetables

Even pieces: Cut the aubergine, courgette, squash and tomatoes into roughly 1.3 cm cubes so they cook at a similar pace. Julienne the peppers as directed.

Fresh herbs: Rosemary and thyme bring savoury fragrance to the oil. Keep the sprigs whole for marinating, then remove them if you prefer not to serve them.

Marinating before grilling

Coating: Mix the vegetables thoroughly by hand so the oil and seasonings reach all the pieces. This also helps the herbs distribute through the mixture.

Timing: Refrigerate the vegetables for at least 30 minutes and up to 1 hour. The recipe gives this as a range, so allow the time that suits your barbecue schedule.

Using a grill pan or basket

Containment: A grill pan or basket keeps the smaller pieces from falling through the grill. Brush it with oil before adding the vegetables.

Stirring: Turn and stir the vegetables occasionally during the 10–15 minutes of grilling. Keep an eye on them so they become tender without losing all their shape.

Getting the right texture

Tenderness: Check that the aubergine and squash are soft when pierced, while the peppers still hold their shape. The recipe's grilling time is a guide; the vegetables and grill can affect how quickly they cook.

Char: Some darkened edges are welcome here and add a grilled flavour. Move the vegetables around if one area is charring much faster than the rest.

Serving grilled ratatouille

As a side: Serve it warm alongside other barbecue dishes, or offer it as an appetiser. Scatter fresh parsley over the vegetables to garnish.

As a main: Make it the centre of a meat-free meal and serve with bread, rice or another filling accompaniment. These additions are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Cut the vegetables into evenly sized pieces for more consistent cooking.
• Drain excess marinade from the vegetables before adding them to the grill pan.
• Preheat the grill fully so the vegetables begin cooking as soon as they go on.
• Stir occasionally to expose different sides of the vegetables to the heat.
• Garnish with parsley just before serving.

Variations

• Add courgette flowers: Grill them briefly alongside the vegetables if you have them.
• Change the herbs: Use another soft herb in place of some of the rosemary or thyme.
• Add chilli: Include a little chopped fresh chilli for heat.
• Serve with grains: Spoon the ratatouille over cooked rice or couscous for a more substantial meal.
• Finish with lemon: Add a squeeze of lemon juice just before serving for a brighter flavour.

Common mistakes to avoid

• Uneven chopping: Cut the vegetables into similarly sized pieces so they cook at a comparable rate.
• Skipping the oiling: Brush the grill pan or basket with oil to help prevent sticking.
• Crowding the pan: Grill in batches if the vegetables cannot fit in a reasonably even layer.
• Leaving the vegetables untouched: Stir occasionally so they cook across their surfaces rather than catching in one spot.
• Expecting no browning: Some char is part of the recipe; move pieces around if they darken too quickly.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a pan or in the microwave until hot, or serve chilled.

Frequently asked questions