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Grilled Balsamic Eggplant, Peppers, and Zucchini
Vegetables

Grilled Ratatouille

This delightful vegetable side is like a grilled ratatouille. Make a double batch and enjoy the leftovers for breakfast with eggs!

Serves 6
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
114 calories per serving

Ingredients

> 1 medium eggplant
> 2 small zucchini
> 1 red bell pepper
> 1 pint mixed color cherry tomatoes
> 3 tbsp olive oil
> 1 tsp kosher salt
> 1/2 tsp black pepper
> 2 tbsp balsamic glaze
> 2 tbsp chopped fresh basil

Steps

1
Cut the eggplant, zucchini, and pepper into bite-size chunks and set in a large bowl. Add the whole cherry tomatoes and toss with the olive oil. Season with salt and pepper.
2
Set a grill to medium-high heat and place vegetables in a grill basket. Cook for 15–20 min., tossing occasionally, until vegetables are tender and lightly charred. Remove cooked vegetables from the grill and transfer to a large platter. Drizzle with balsamic glaze and sprinkle with basil.

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