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Grilled Ratatouille Tartine | @tasteLUVnourish | #ratatouille #tartine #grilled #vegetables #vegan

Grilled Ratatouille Tartine

June 2, 2014 By Caroline 13 Comments

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As much as I have always adored ratatouille, a very traditional French dish of stewed vegetables, it’s always felt like a bit of a paradox.

To me, it’s such warming comfort food that I crave in the depths of winter, yet, it uses some of the best summer vegetables like zucchini, yellow squash and eggplant. I wanted a ratatouille that felt like summer.

Grilling feels like summer.

Grilled Ratatouille Tartine | @tasteLUVnourish | #ratatouille #tartine #grilled #vegetables #vegan

This dish is so versatile. Serve the ratatouille as a side dish, warm or room temperature. Top off a salad with it and add some crumbles of goat cheese. Or…make this tartine.

A tartine is simply an open faced sandwich. Use the best bread you can buy (or bake). It will make all the difference. Lately, I’ve been in love with this multigrain baguette, but even a sliced crusty loaf would work well. This makes a wonderful dinner or even a summery appetizer.

Grilled Ratatouille Tartine | @tasteLUVnourish | #ratatouille #tartine #grilled #vegetables #vegan

Grilled Ratatouille Tartine | @tasteLUVnourish | #ratatouille #tartine #grilled #vegetables #vegan

Grilled Ratatouille Tartine

2 medium zucchini, trimmed and quartered lengthwise
1 medium yellow squash, trimmed and quartered lengthwise
1 large red bell pepper, trimmed, seeds and ribs removed, cut into quarters
1 large red onion, trimmed and peeled, sliced into thick slices
2 – 3 large tomatoes, cored, sliced into thick slices
1 large or 2 small eggplant, peeled, trimmed and sliced into thick slices vertically
4 large cloves garlic
1/4 cup extra virgin olive oil, divided
kosher salt
black pepper
1/2 teaspoon herb de Provence
2 tablespoons fresh parsley, finely chopped
sea salt
crusty baguette or your favorite bread

Preheat your grill to high heat.

On a large baking sheet, arrange all of your cut vegetables, up to and including the eggplant. Drizzle over some of the olive oil, just to coat. Sprinkle with some kosher salt and freshly ground black pepper. Set aside.

Place the cloves of garlic into a small sheet of aluminum foil and drizzle just a tiny smidgen of olive oil. Seal the packet of foil up around the garlic.

Take all of your veggies and garlic packet out to the grill. First place the onions and eggplant on, since they will take a bit longer to cook. Fill up the rest of the grill with whatever zucchini, yellow squash and red pepper you can fit. Throw on the garlic packet in a corner of the grill. Save the tomatoes for the second batch. Close the cover and check in about 3 or 4 minutes. Turn them over once you get nice grill marks and cover and cook for another 3 or 4 minutes, depending on the thickness of your slices. Once the first batch of vegetables are cooked, remove them (leave the onions and garlic on…they will get nice and soft) and add the tomatoes. Grill as you did the other veggies, but keep an eye on them, they will cook much faster. When done pile them all back on the baking sheet and don’t forget the garlic packet!

Set the baking sheet on the counter to cool enough to handle. When cool, chop the vegetables into small pieces. If you cut them as directed, you’ll just have to run your knife through them. Remove some of the charred skin from the peppers if you wish. Place the chopped veggies in a large bowl. Remove the garlic from the foil packet and squeeze the cloves out of their skin onto the cutting board. Using your knife, smash the garlic into a paste. Add that to the bowl. Drizzle with a bit more olive oil, sprinkle on the herb de Provence, parsley, sea salt and some more freshly ground pepper. Toss to coat.

To make a tartine, slice your baguette into thirds or quarters, then in half horizontally. Brush the baguette with extra virgin olive oil and place on the hot grill for just about 30 to 45 seconds. Turn and grill for just another few seconds. Top with the ratatouille.

Grilled Ratatouille Tartine | @tasteLUVnourish | #ratatouille #tartine #grilled #vegetables #vegan

Notes:

  • I kept this light and only use olive oil on the bread, but try smearing a bit of goat cheese on the bread first, then topping with the ratatouille. Goat cheese works really well with these flavors.
  • This makes a lot of ratatouille, making dinners and lunches really easy through the week.

Filed Under: Appetizers, Dinner, Sides, Vegetables Tagged With: appetizer, baguette, bread, dinner, eggplant, garlic, grilled, grilled ratatouille tartine, healthy, herbs de provence, kosher salt, low fat, olive oil, onion, open face, parsley, pepper, ratatouille, recipe, red onion, red pepper, sandwich, sea salt, side dish, summer, tartine, tomato, vegan, vegetables, vegetarian, yellow squash, zucchini

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Reader Interactions

Comments

  1. Roshni Parate

    March 22, 2019 at 2:56 pm

    I love to boil for a couple of minutes then throw it on the grill with sea salt and lemon. This looks perfect! Definitely try soon.

    Reply
  2. Mom2Boyz

    September 4, 2016 at 10:08 pm

    After my first attempt at making this recipe, I was ready to scrap it. Too much chopping and prep work, honey almost burned the veggies on the grill, and then I had to do even more chopping …. and then I tasted it! Remember the scene in Ratatouille, when the restaurant critic was transported back to his childhood? Well, it was almost like that, except I was transported back to the first time I had ratatouille that I liked, and I decided maybe this recipe was worth making again, and trying to perfect. I didn’t even include the bread, the veggies by themselves are close to perfection. A simple steak and a glass of red wine would make a perfect meal for me!

    Reply
    • Caroline

      September 6, 2016 at 4:08 pm

      Ahhh…this made me more happy than I can tell you! I love that it took you back! Thanks for taking the time to write such thoughtful words.

      Reply
      • Mom2Boyz

        October 6, 2016 at 7:54 am

        I wanted to make this dish a second time but the weather was not conducive to grilling. So I found a stovetop recipe in one of my cookbooks to follow. But when I tasted it, the dish did not send me over the moon like yours did. I checked your recipe and realized you use herbs de Provence, whereas my cookbook recipe called for Italian seasoning. I added a pinch of herbs de provence and it made all the difference in the world!

        Reply
  3. Azu

    July 1, 2014 at 6:45 pm

    Love ratatouille but I had never before thought about putting it in a slice of bread. Mmmm!

    Reply
    • Caroline Hurley

      July 4, 2014 at 9:07 am

      Thanks, Azu! I love ratatouille too. It really is delicious on the bread…I hope you have a chance to try it!

      Reply
  4. Shelley @ Two Healthy Kitchens

    June 15, 2014 at 9:56 am

    I love grilled veggies! Just like with roasting, it really helps to caramelize their sugars and create a lovely texture, too! It had never occurred to me before what a total paradox ratatouille is, but you’re exactly right, and this is the perfect solution! :D

    Reply
  5. Laura |Baking Outside the Box

    June 11, 2014 at 10:31 pm

    This looks so delicious! The vegetables look so appealing. Your photos are exquisite. Thanks.

    Reply
    • Caroline Hurley

      June 13, 2014 at 9:17 am

      Thank you so much, Laura. That means so much to me! :)

      Reply
  6. Amy @ Elephant Eats

    June 5, 2014 at 3:22 pm

    Love this idea. First off, I adore grilled veggies, yum. Second, it’s so beautiful! Great summery take on ratatouille :)

    Reply
  7. Kristi @ Inspiration Kitchen

    June 4, 2014 at 8:22 am

    What a great idea! I love seeing this served on flatbread – and it gives you the opportunity to grill great veggies in the summertime! Such colorful photos too!

    Reply
  8. Joan

    June 3, 2014 at 3:37 pm

    Looks sooo good.

    Reply
  9. Jennifer Farley

    June 2, 2014 at 8:35 pm

    Stunning, my dear.

    Reply

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