Grilled Ratatouille

The Culinary Institute of America/Keith Ferris
  • Yield: 6 to 8 servings


1 green bell pepper, quartered
1 eggplant, cut into 1/2-inch slices
2 zucchini, quartered lengthwise
2cups white mushrooms, stems removed
4 tomatoes, halved
1/2cup extra virgin olive oil
Ground black pepper
1 red onion, small dice
1tablespoon garlic, minced
1tablespoon tomato paste
1/2cup chicken stock
1tablespoon oregano, chopped
1tablespoon thyme, chopped
2teaspoons rosemary chopped


  1. Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  2. Lightly brush the pepper, eggplant, zucchini, mushrooms, and tomatoes with about 1/4 cup of the oil and season with salt and pepper to taste.
  3. Grill the vegetables until they have grill marks and are slightly charred and tender, about 5 to 10 minutes, depending on the vegetable. Remove from the grill and set aside until cool enough to handle.  Roughly chop the vegetables.
  4. Heat the remaining oil in a large pan over medium heat. Add the onions and sauté until translucent and just beginning to color, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the tomato paste and cook until it turns a deep color and gives off a sweet aroma, 1 to 2 minutes.
  5. Add the grilled green pepper, zucchini, mushrooms, eggplant, and tomatoes in that order, allowing each to begin to soften before adding the next.
  6. Add the stock, cover, and let the vegetables stew until completely tender, about
    15 minutes. Add the fresh herbs and adjust seasoning to taste with salt and pepper.
  7. Serve on a heated platter.

—Recipe by The Culinary Institute of America