Time: 40 min.
Complexity: easily
Servings: 6

Ratatouille, a vegetable stew, becomes even more delicious and flavorful when cooked on the grill. Traditionally, ratatouille includes tomatoes, eggplant, zucchini, and onions. Grill the ripe vegetables over coals, chop them, and season them with aromatic herbs, garlic, and olive oil. Serve this delicious summer stew with grilled meats or on grilled bread.

Ingredients:

• 3 large beef heart tomatoes, halved
• 2 medium zucchini
• 1 large eggplant
• 1 small red onion, halved
• 0.5 cups olive oil
• 1/4 cup basil leaves, torn
• 1/4 cup parsley, chopped
• 2 tbsp thyme leaves, finely chopped
• 1 clove garlic, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomatoes, zucchini, eggplants, red onion, basil, parsley, thyme, garlic

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Preparation:

Step 1
• Preheat grill to medium heat.
Step 2
• Place the tomatoes, zucchini, eggplant, and onion on the grill and cover. Grill the tomatoes, turning, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant, and onion, turning every 5 minutes, until soft and lightly charred, 15 to 20 minutes. Test for tenderness by piercing the vegetables with a small, sharp knife.
Step 3
• Cool the vegetables slightly enough to handle, and chop everything except the onion into small pieces. Place them in a medium bowl. Then finely chop the onion and add it to the same bowl. Stir in the oil, basil, parsley, thyme, garlic, and 1 tablespoon of salt. Serve the ratatouille warm or at room temperature.

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