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Grilled Vegetable Ratatouille

Vegetable Ratatouille

Grilled Vegetable Ratatouille with eggplant, zucchini, red onion, red and yellow bell peppers mixed with pasta, vegetable broth.


3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon thyme
1/2 teaspoon ground black pepper
4 small eggplants, cut in half lengthwise
2 small zucchini, cut in half lengthwise
1 medium red onion, quartered
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
6 ounces uncooked bite-sized pasta
1/2 cup reduced-sodium vegetable broth
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 cup cherry tomatoes, halved


Combine vinegar, oil, thyme and black pepper in a shallow dish. Add eggplants, zucchini, onion and bell peppers and toss evenly to coat. Cover and let stand at room temperature for 1 hour.

Cook pasta according to package directions without salt or oil. Drain and rinse well with cold water.

Remove vegetables from marinade and reserve marinade. Grill vegetables over medium heat for 3 to 4 minutes per side or until tender. Cool vegetables and cut into 1-inch pieces.

Combine vegetables and pasta in a large bowl. Add remaining ingredients to the reserved marinade and mix well. Pour dressing over vegetables and pasta and toss to coat. Gently stir in tomatoes and serve.

Nutrition Information

Recipe makes 9 servings.
Serving size: 8 ounces
Calories: 115; Total Fat: 2g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 91mg; Carbohydrates: 21g; Protein: 4g; Fiber: 3g

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