Grilled Ratatouille - Vegan

Grilled Ratatouille, or Charred Summer Vegetable Mélange, brings together the best of seasonal produce in a simple yet flavorful dish. The smoky aroma from the grill enhances the natural sweetness of the vegetables, while dried herbs and balsamic vinegar add layers of depth and complexity. Each bite is a feast for the senses, bursting with the vibrant colors and fresh tastes of summer.

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Temps de préparation 15

Temps de cuisson 15

Temps total 30

Type de plat Side Dish

Cuisine Mediterranean

Portions servings

Calories 120 kcal

Ingrédients

1 medium eggplant, sliced

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

1 large red onion, sliced

2 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons balsamic vinegar

Instructions

Preheat your grill to medium-high heat.
In a large bowl, combine the sliced eggplant, zucchini, yellow squash, bell peppers, and red onion.
Add minced garlic, olive oil, dried thyme, dried oregano, salt, and black pepper to the vegetables. Mix well to ensure all pieces are evenly coated.
Grill the vegetables in batches, turning occasionally until tender and slightly charred, about 10-15 minutes.
Remove the grilled vegetables from the grill and place them in a serving bowl.
Drizzle the balsamic vinegar over the grilled vegetables and toss gently to combine.
Serve warm or at room temperature as a side dish or a light main course.

Nutrition (per 100g)

Keyword balsamic, bell peppers, charred vegetables, easy recipe, eggplant, gluten-free, grilled vegetables, healthy side dish, high fiber, light meal, low calorie, Mediterranean, quick meal, ratatouille, summer recipe, vegan, zucchini

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Grilled Ratatouille – Vegan