Grilled Ratatouille Recipe

| August 17, 2010 | 2 Comments


When I saw the eggplant in my CSA basket last week, I couldn’t contain my excitement. Yes, I yelped. I’ve been waiting for eggplant to appear for weeks, which is a funny thing since I didn’t eat it at all for many years.

When I was in my early 20s, coworkers of mine gushed about a fabulous eggplant parmesan sandwich sold at a local restaurant. They urged me to try it, but I sharply resisted … after all, eggplant was on my “no way” list. I played it safe with chicken parmesan, and told them no way, no how would I ever eat eggplant. Ever.

My aversion started in childhood. When I was a little girl, my mother used to tell me everything was chicken — what’s this shrimp-like thing? Chicken. This breaded circle? Chicken. The whole thing completely backfired. I didn’t eat shrimp until a few years ago. But the eggplant was the most traumatizing — when I bit into the breaded circle and felt seeds swimming around my mouth, I gagged. I didn’t eat eggplant for more than 20 years — close to 25.

Thank goodness for maturity. A few years ago, I started opening up to try things that I didn’t think I liked. After all, if I asked that of my husband, shouldn’t I be willing to try things again too? As a result, I have discovered a fondness for shrimp, an adoration of squashes and even a fondness for eggplant.

As a sidenote, I am firmly against lying to my kids about what they are eating. When I make bread with zucchini or cupcakes with squash, they know it.  The sneaky food movement? Totally not my thing.


Back to the eggplant. All summer, I have been waiting to make two things: eggplant parmesan and ratatouille. I made ratatouille in the crockpot a few years ago, but I rarely use that anymore … and I wanted a version that would cook up faster and without heating the chicken. This Grilled Ratatouille does the trick.

Ratatouille is kind of like an all-star summer veggie dish. Eggplant, zucchini, onions, garlic, tomatoes and more are chopped and grilled in a foil packet until tender. Then the dish is finished with a drizzle of balsamic vinegar. It’s warm and comforting and so flavorful. The vegetables retain their shape, but the flavors meld and blend … it’s just perfect.


Do you have any traumatizing food stories from your childhood? Share in the comments.

Grilled Ratatouille Recipe
Prep time
Cook time
Total time
Serves: serves 8
  • 2 slim eggplants, sliced into ¼ inch slices
  • 1 sweet onion, roughly chopped
  • 1 sweet red pepper, cut into 1
  • 2 large plum tomatoes, diced
  • 3 cloves garlic, minced
  • 2 zucchini, sliced into ¼ inch slices
  • 2 tbsp chopped fresh basil
  • ⅓ cup olive oil
  • salt and pepper
  • balsamic vinegar
  1. In a large bowl, stir together the eggplant, onion, red pepper, tomatoes, garlic, zucchini and basil. Drizzle with olive oil and salt and pepper well. Stir again.
  2. Lay out a large sheet of aluminum foil and spread the vegetable mixture in the center. Top with a second sheet of aluminum foil. Seal the edges tightly.
  3. Turn on your grill (if using a gas grill) and set to high heat. Place the foil pack on direct heat and cook for 35 minutes. If using a charcoal grill, cook a little longer to ensure that all the vegetables are tender.
  4. Transfer the vegetables to a serving bowl and drizzle with balsamic vinegar (just a couple tablespoons!). Stir well.
  5. Serve immediately.

Category: Recipes, vegetables, vegetarian

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (2)

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  1. Jill says:

    That looks delicious — Great photos! The colors are simply amazing. I love the addition of balsamic vinegar — it must taste great.

  2. My mom made us tomato aspic once when I was a teen. I cannot ever remember tasting something so disgusting. Perhaps if I enjoyed tomato juice to begin with it wouldn’t be so bad. But it’d take some serious talking to get me to try it again today.

    We have a spinach and ham pancake recipe that we discovered in a baby food cookbook nearly 9 years ago. It’s still a family favorite and every time my girls say “I don’t like spinach”, I have to remind them that they love it: in salads and pancakes, but not cooked to mush. :)

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