Grilled Lemon Ratatouille

Pair With Mark West California Pinot Noir
  • Recipe Prep Time

    Prep Time
    10 minutes

  • Recipe Cooking Time

    Cooking Time
    15 minutes

  • Total Time
    25 minutes

  • Recipe Serving Size

    Serves
    4

  • Recipe Difficulty Level

    Difficulty
    easy

Ingredients

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

Directions

  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.
Find Mark West Wines Near You

Find Mark West Wines Near You

Where to Buy
Back
to Top