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Grilled Ratatouille (Vegetable Stew)

Serves 6 – 8


  • 1 eggplant, about 1 pound, cut into 1/2-inch-thick slices
  • 2 medium onions, peeled and cut in half crosswise
  • 1 medium or 2 small zucchinis, about 1/2 pound total, cut in half lengthwise
  • 1 large red bell pepper
  • 1 large ripe tomato, diced
  • 1/4 cup chopped black olives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1-1/2 tablespoons olive oil
  • 1 tablespoon wine vinegar
  • olive oil-lemon marinade (recipe below), as needed
  • salt and freshly ground pepper to taste
  • 1/4 pound crumbly goat cheese (optional)

Olive oil-lemon marinade

  • 1/3 cup olive oil
  • juice of 1 lemon
  • 1 teaspoon lemon thyme, if available
  • freshly ground pepper to taste


Olive oil-lemon marinade

  1. Combine all the ingredients in a small container; mix thoroughly. Swirl the mixture around with the brush often to keep the oil and lemon combined.

Grilled ratatouille

  1. If time allows, salt eggplant slices and place in a colander for 30 minutes, then rinse and drain.
  2. Steam or microwave the onions until just tender.
  3. Prepare and preheat the grill.
  4. Brush the eggplant, onions and peppers lightly with the olive oil-lemon marinade.
  5. Grill the eggplant on both sides until nicely browned and quite tender, about 15 minutes total. Grill the onions and zucchini on both sides until tender and marked with brown, about 10 to 15 minutes total. Place the bell pepper directly on the grill and turn frequently, allowing all sides to get charred. Place pepper in a paper bag to steam.
  6. When the vegetables are cool enough to handle, chop them into fairly large chunks and combine in a serving bowl. Slip the skin off the pepper, remove core and seeds, and cut into squares. Add to bowl.
  7. Stir in the tomato, olives, herbs, olive oil and vinegar. Toss well. Season to taste with salt and pepper. If desired, sprinkle the top with crumbled goat cheese. Serve warm or at room temperature.

Hudson Valley Restaurant Week is back this April 8-21!