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Grilled Lemon Ratatouille

Pair With Mark West California Pinot Noir
  • Prep Time
    10 minutes

  • Cooking Time
    15 minutes

  • Total Time
    25 minutes

  • Serves

  • Difficulty


⅓ cup extra virgin olive oil

1 large lemon, juice and zest

2 cloves garlic, minced

2 tsp Herbes de Provence

Smoked sea salt, to taste

Red pepper flakes, to taste

2 zucchini, sliced ¼ inch thick

2 yellow squash, sliced ¼ inch thick

2 Japanese eggplant, sliced ¼ inch thick

1 large red onion, sliced ¼ inch thick

1 purple bell pepper, stemmed, seeded and sliced ΒΌ inch thick

1 pint grape tomatoes


  1. Preheat grill to medium-high heat.
  2. Combine marinade ingredients in a small mixing bowl, mix well.
  3. Place sliced vegetables and tomatoes on a large cookie sheet. Brush vegetables on all sides with half of the marinade.
  4. Place sliced vegetables and tomatoes on oiled grill. Cook vegetables for 3 minutes until browned; brush with marinade.
  5. Flip and brown about 3 minutes for zucchini, squash, eggplant and tomatoes until blistered.
  6. Cook 5 minutes per side for onion and peppers.
  7. Transfer vegetables to cutting board and cut into large dice.
  8. Transfer vegetables and tomatoes to a serving platter.
  9. Serve with grilled meat or seafood at room temperature.
  10. Drizzle any remaining marinade over grilled ratatouille and don't forget your Mark West wine.

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