Grilled Ratatouille Recipe – This stuff is soooooo good.

Grilled RatatouilleGrilled Ratatouille.

Words fail me.


These photos are from my (defunct) foodie blog archives, but I can promise you it’s just as delicious now as it was three years ago.  This is a great beat-the-heat dish because it’s made outside.   It goes well with grilled chicken or fish.  It also goes great with a side dish of garlic infused lentils for a vegetarian feast.


grilled ratatouille

Grilled Ratatouille Deliciousness!

It was both beautiful AND delicious.  Shortly after the above photo, this is what happened.  You can even see the lens cap in the photo.  I ran inside to get something to drink, and then devoured my ratatouille.  Then I ate seconds.  And thirds.  I had to make a second batch for my husband to eat.

devouring grilled ratatouille

And I am looking forward to making this again and again and again to perfect it.  I’ve never eaten ratatouille before, much less made it.  All I had was a movie experience and some blog entries… and a really wacky idea to make it on the grill.

To start with, this is a well seasoned cast iron plate.  It’s about the size of a large salad plate.  NOTHING will stick to this thing.  We bought it to use serving fajitas.  I’m thrilled to discover a new use.    This would work in a cast iron skillet or any other grill-proof dish.

These are my veggies.  I sliced them thin by hand.  It’s 2 large tomatoes, 1/2 an eggplant, 1 zucchini, and 1 red bell pepper.  This made enough to fill my cooking vessel and feed ONE person as a dinner (me).  It should have fed 2 or 3 as a side dish.  I squirted lemon juice on the veggies to keep them from turning brown, and salted the eggplant.  After 15 minutes, I rinsed everything off.  Honestly, I’m not sure the lemon juice or salt did anything for the dish.

I layered my vegetables in, alternating colors.  Watty was excited to watch me make “Bob Larry Ratatouille” food.  He was also excited to see how well I could follow the pattern.  “Mommy, it’s a pattern!  You’re following a pattern!  Good job mommy, you followed the pattern just right.”  GoGo wasn’t impressed, vegetables were involved.step by step assembly of grilled ratatouille

This is about 1/3 cup of olive oil mixed with 4 cloves of diced garlic and 1/2 a tablespoon of thyme.  I microwaved it for 30 seconds to warm the oil, and let it steep while I was slicing and arranging the veggies.grilled ratatouille

I poured the oil on top of the veggies.  I also added a sprinkle of kosher salt and some fresh black pepper.  I’ll be honest and say that my husband objected to the texture of the thyme leaves and garlic in the finished dish.  To perfect it, I would need to strain the flavored oil or else puree it.

Then I preheated my grill (the thermometer read 325) and cooked for 15 minutes.  I think I could have gone with a few minutes shorter cooking time, but not by much.  At the end of 15 minutes, everything was bubbling furiously.  It was HOT!

I turned off the grill and used some welding gloves to gently pick up the cast iron plate and move it to the wooden charger.  I carried everything inside and began to smell the incredible delicious yumminess.  My mouth was watering and I wanted to eat every bite!  (this is really odd because I’m not overly fond of cooked tomatoes, zucchini, OR eggplant.  hmmm).

Then I had a major crisis.  What was the plan for the finished dish?  What else was I serving for dinner?  I’d originally thought of serving it with some tomato sauce and pasta, perhaps some grilled sausage too.  But it smelled so perfect, I just didn’t want to mess with the flavors.  I decided to plate up a small portion for photographing.  I figured I would end up making grilled veggie sandwiches with crusty bread, spinach leaves, balsamic syrup, and goat cheese.  I licked my finger from the plating, and changed my mind.  It was all I could do to wait long enough to take pictures before I dove in.   In the end, I drizzled a bunch of balsamic syrup all over it and used crusty bread to sop everything up.

What would I change to perfect this?

  • Make a bigger batch
  • Use a little less oil, and remove the chunkiness of the garlic and thyme
  • Add a little yellow squash
  • Garnish with shaved Parmesan cheese or crumbled goat cheese

After making it a few (dozen) more times, I can say I prefer it with 1/4 cup of olive oil instead of the 1/3 cup from the photo.  It is better with the garlic and thyme chunks strained out.  Yellow squash works just fine, but it isn’t essential.   And goat cheese?  Oh my goodness, don’t get me started on the goat cheese.  Mmmmm.

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Susan Baker
I have a passion for encouraging weary worn out mothers to find joy in everyday motherhood and peace in unlikely places. I have two elementary school boys, one nerdy husband, and two cats. I have a strange fascination for bad puns, the color pink, socks, and books. I worry about running out of toilet paper, wine, and chocolate.. I serve an amazing God. I live an ordinary life filled with wonder.
Susan Baker
Susan Baker

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  1. Hi Susan,

    Found your site when searching for ratatouille recipe. Although I was not intending to use my grill for this, your blog post made me change my mind and I am glad that I did!! Thank you for the awesome recipe.

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