Sunny’s Easy Grilled Ratatouille

  • Yield : 4 to 6 servings
  • Cook Time : 10m
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  • 1 pint cherry tomatoes, halved
  • 1 cup frozen pearl onions
  • 4 cloves garlic, grated on a rasp or finely minced
  • 2 zucchini, seeded and chopped
  • 2 yellow bell peppers, seeded and chopped
  • 1 eggplant, seeded and chopped
  • 2 tablespoons Italian Seasoning
  • 2 teaspoons hot Hungarian paprika
  • Kosher salt
  • Olive oil, for drizzling
  • Zest of 1 lemon, plus lemon wedges, for spritzing
  • Freshly ground black pepper
  • Chopped fresh parsley, for sprinkling


Step 1

Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)

Step 2

Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.

Step 3

Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.

Step 4

Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.

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