Grilled Ratatouille Kebabs
Recipe - No. 40
Behind the Recipe
It’s French For “Toss Food” Together
Before Pixar turned Ratatouille into a box office hit, it was living a quiet life as a classic French vegetable stew recipe.
Nowadays, ratatouille is enjoying a new reputation as a healthy, colorful and delicious veggie dish that everyone can enjoy. And as it gets more and more popular, new variations and styles of the recipe are emerging all the time. Some ratatouille recipes call for red and green pepper. Some make mixed mushrooms the hero. There’s also an Italian version called “caponata” that contains eggplant, green olives & capers.
With so many vegetable varieties and options, you can toss together your own mix depending on what’s in your fridge. In fact, the word “ratatouille” gets its roots from the French word “touiller”, which means to stir up or toss food.
And while it’s most often prepared by the oven, this ratatouille kebabs recipe is perfect for the grill. So break out your cutting board, grab your kebab skewers, and let’s toss together a summer veggie recipe that everyone’s going to love.
2 Tbsp. olive oil, divided
- 1 small yellow onion, diced
- 2-3 cloves garlic, minced
- 1 lb. tomatoes, finely chopped
- 1 tsp chopped fresh oregano
- 1 tsp chopped fresh basil
- 1 tsp Kosher salt
- 4 medium zucchini, (about 1.5 lbs)
- 4 medium yellow summer squash, (about 1.5 lbs)
- 2 large Chinese eggplants
- To make the kebabs, grab your knife and cutting board, and slice the zucchini, squash, and eggplant into ½ inch slices.
- Assemble the kebabs on skewers, being sure to alternate each vegetable. ?
- Drizzle the kebabs with 1 tablespoon olive oil and sprinkle with Kosher salt to taste.
- Preheat your Nexgrill to medium high heat.
While your grill is heating up, grab a skillet and place it over medium heat. You could use a side burner or your kitchen range. Once warm, add 1 tablespoon of olive oil and coat the pan.
Add the diced yellow onion and cook until translucent (until you see a light golden color).
Add the minced garlic and sauté about 30 seconds (until fragrant).
Add in your chopped tomatoes, chopped oregano, chopped basil, & 1 tsp Kosher salt, and stir well.
Allow the sauce to simmer over medium heat until the kebabs are done (about 20 minutes) stirring occasionally.
Next, place your kebabs on the grill over direct heat.
Cook for 20 minutes, turning frequently so all sides cook evenly until all the veggies are tender when pierced with a fork.
Pull kebabs off the grill, top with tomato sauce, and serve immediately.