Grilled Ratatouille With Crostini and Goat Cheese

Name: Grilled Ratatouille With Crostini and Goat Cheese
Total time: 35 min
Yield: 6 to 8 servings
Ingredients: 1 white onion (about 8 ounces), peeled and halved lengthwise through the root; 2 lemons, halved, seeds removed; 1 yellow or orange bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed; 1 red bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed; 2 medium zucchini (about 8 ounces each), sliced lengthwise 1/2-inch thick; 2 medium eggplant (about 10 ounces each), sliced lengthwise 1/2-inch thick; 8 slices crusty bread; 2 to 3 large garlic cloves, peeled; 6 tablespoons extra-virgin olive oil, more as needed; 1/4 cup chopped fresh basil; 2 teaspoons fresh thyme leaves, more for garnish; 1/2 teaspoon kosher sea salt, more to taste; Black pepper, to taste; 8 ounces soft, fresh goat cheese; Flaky sea salt, for serving

By Melissa Clark

Total Time: 35 minutes
Rating: 5(256)
Comments: Read comments

Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs. The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same.

Featured in: Ratatouille That Takes a Delicate Touch

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

1white onion (about 8 ounces), peeled and halved lengthwise through the root
2lemons, halved, seeds removed
1yellow or orange bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
1red bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
2medium zucchini (about 8 ounces each), sliced lengthwise ½-inch thick
2medium eggplant (about 10 ounces each), sliced lengthwise ½-inch thick
8slices crusty bread
2 to 3large garlic cloves, peeled
6tablespoons extra-virgin olive oil, more as needed
¼cup chopped fresh basil
2teaspoons fresh thyme leaves, more for garnish
½teaspoon kosher sea salt, more to taste
Black pepper, to taste
8ounces soft, fresh goat cheese
Flaky sea salt, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Make the recipe with us

Step 1
Heat the grill. Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. Grill lemon halves until lightly caramelized, 3 to 5 minutes total. Grill onion until it is heavily charred, about 7 to 15 minutes total. Grill peppers, zucchini and eggplant until charred and very soft, about 3 to 8 minutes per side total. Transfer to a cutting board.
Step 2
Grill bread until lightly charred and toasted, about 1 minute per side. Halve one or two of the garlic cloves and rub cut sides on the grilled bread. Mince remaining garlic clove and set aside.
Step 3
Chop vegetables into bite-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, ½ teaspoon salt and some black pepper to taste. Adjust seasonings as needed, adding more lemon juice (from remaining lemon half), salt or oil, or both, as needed. Set aside.
Step 4
To serve, arrange ratatouille, grilled bread and goat cheese on a large platter. Sprinkle thyme leaves, pepper and flaky salt over goat cheese. Or spread goat cheese on toasts, sprinkle with thyme, pepper and flaky sea salt, then top with some of the ratatouille to make crostini.

Ratings

5 out of 5

256 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Chelsea7 years ago

This is one of the few recipes I've thought about making again while I was eating it. My husband and I adored this and used leftovers for the best omelette in the history of omelettes. New summer staple. Pro tip: grilled lemons are full of molten lava. If one attempts to remove them from the grill with tongs rather than, say, a spatula, it hurts like hell when the lemon juice squirts on your flip-flop clad feet. We also doubled down on the garlic but grated it and skipped the thyme.

Sharon7 years ago

This is awesome. I liked it so much I am often over eager to make it but it really is best if you wait until everything is really ripe around you. August: stunning, June: really good here in Vermont.

Pam7 years ago

This was loved by everyone from 3 years old to 75. I couldn't grill so I broiled the veggies with olive oil. You can modify the veggies, just be sure to season generously and use fresh herbs. Helps to warm the goat cheese slightly so it spreads easily. Also easy to prep the veggies/crostini ahead an assemble at the last minute. Yum!

Catherine8 months ago

Have made this many times. Delicious, but always have leftovers. Just discovered Mark Bittman’s more-vegetables-than-eggs frittata, used up leftovers with that, so easy and delicious. Thank you!

Julie Steinberg10 months ago

This was fantastic. The goat cheese on French bread counterpoint was inspired and delicious. I had to broil, which was an adventure but caramelized everything beautifully - added a little olive oil to help it along. Only had a Vidalia onion, but it worked, and the sweetness really added a nice dimension; texture worked nicely too. I added thyme sparingly and threw in tons of fresh basil from the garden. The whole thing took less than 30 minutes total - recommend.

Anjali11 months ago

Great for entertaining. Would serve alongside something else for a full meal, not satisfying enough as a standalone.

Private comments are only visible to you.