I believe that sometimes the side dish gets ignored at backyard cookouts. Once you try this recipe, you may even start serving it as a main course, it’s that delicious! Summer fresh vegetables are grilled and served with a homemade fresh tomato sauce full of Italian flair. A sprinkle of cheese makes this a dish even the kids will enjoy!

 

Chef’s Tips

  • This recipe is great to serve as a side dish served with any grilled meat, or even as a vegetarian main course. When served as a vegetarian dish, consider sprinkling with toasted pine nuts for added protein.
  • Do you have leftovers? Simply toss the Grilled Ratatouille with some cooked pasta for a great dinner or lunch!
  • If you do not have fresh basil, consider using fresh parsley or oregano.

Ingredients

  • 8 ounce of Campari or Roma tomatoes
  • 1 small red bell pepper, seeded and cut into sections
  • ¼ of a medium onion, cut into sections
  • 4 ounces of whole baby bella mushrooms
  • 2 small zucchini, cut into 1 inch thick slices
  • 1 yellow summer squash, cut into 1inch thick slices
  • 1 ½ cups of eggplant (about ½ -¼ depending on size) cut into cubes
  • 1 stick of Unsalted Challenge Butter, melted
  • 4 cloves of garlic, crushed
  • 1 teaspoon each of salt and pepper
  • 2 teaspoons of dried Italian seasoning, divided
  • 1 tablespoon of tomato paste
  • 1 teaspoon of balsamic vinegar
  • 1 cup of finely shredded Italian Cheese Blend
  • 1/8 cup of fresh basil, optional
  • Wooden skewers, soaked in water

Directions

  • 1

    Preheat grill to 400 degrees. Oil grates to prevent sticking.

  • 2

    Thread vegetables on soaked skewers. I find it is best to keep the different types of vegetables separated on the skewers, as the vegetables will cook at different rates.

  • 3

    Mix together the melted butter, garlic, salt, pepper and 1 tsp of the Italian seasoning in a small bowl, reserve 3 tablespoons.

  • 4

    Place vegetables on the grill. Cook until char marks appear, and vegetables become soft.

  • 5

    During the last few minutes of grilling lower the heat, and brush all vegetables with butter mixture.

  • 6

    Remove peel from tomatoes. Place the grilled tomatoes, peppers and onions in the bowl of a food processor. Add the reserved butter, tomato paste, vinegar, and the remaining 1 teaspoon of Italian seasoning. Pulse mixture until a smooth sauce forms.

  • 7

    Dice the remaining grilled vegetables into bite size pieces. Place vegetables into a grill safe pan or casserole dish, aluminum pans are also fine to use. Toss vegetables with the reserved butter. Pour sauce over vegetables. Sprinkle with cheese. Place back on grill with the lid closed until cheese melts, about 4 minutes.

  • 8

    To serve, sprinkle with fresh basil if desired.