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Grilled Ratatouille Vegetables with Goat Cheese Baguette
This grilled take on classic ratatouille leans into smoky, charred vegetables that are chopped while warm and simply dressed with thyme, garlic, olive oil, and the juice of a grilled lemon. It’s unfussy, flexible, and ideal for casual outdoor meals. Served with toasted baguette and creamy goat cheese, it works as an appetizer, light dinner, or shared side.
I’ve made this grilled ratatouille vegetables dish at least a dozen times for guests, and I get rave reviews every time I serve it. It’s incredibly fresh, full of flavor, and the grilled vegetables are absolutely delicious. Inspired by New York Times Cooking, this recipe is a bit simpler for the everyday cook along with smaller vegetable portions (I always found there to be way too many leftover veggies).
Along with our Pan con Tomate recipe, this dish is one of our favorite summer appetizers!
Grilled Ratatouille Vegetables with Goat Cheese Baguette
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4 as appetizer and 2–3 as light meal 1x
- Category: Appetizer, Side Dish, Snack
- Method: Grilling
- Cuisine: Mediterranean
Description
Grilled eggplant, zucchini, peppers, and onion are chopped and tossed with garlic, fresh thyme, olive oil, and caramelized lemon juice, then served with toasted baguette and goat cheese. The colors of the dish pop when using a black serving platter.
Ingredients
- 1 medium eggplant, sliced lengthwise into half-inch slabs
- 1 medium zucchini, sliced lengthwise
- 1 red bell pepper, seeded and quartered
- 1 yellow bell pepper, seeded and quartered
- 1 small red onion, cut into thick rounds
- 2–3 cloves garlic depending on your preference
- 2–3 sprigs fresh thyme
- 1 lemon, halved
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper – I prefer this black pepper grinder mill with a clear base for recipes like this
- 1 baguette, sliced
- 1 goat cheese
Instructions
- Preheat the grill
- Heat grill to medium-high and lightly oil the grates.
- Prep the vegetables and slice the baguette
- Slice all vegetables using a paring knife and cutting board.
- Brush all vegetables and lemon halves with olive oil.
- Slice your baguette.
- Grill
- Grill eggplant, zucchini, peppers, and onion until tender with deep grill marks, about 3–5 minutes per side.
- Grill lemon halves cut-side down until caramelized, 2–3 minutes. Note: Handle the grilled lemon and its juices with caution – the juice becomes molten hot!
- Grill sliced baguette pieces until lightly grilled on each side, about 2 minutes per side.
- Chop and dress
- Let the vegetables cool slightly until you can handle them. Transfer vegetables to a cutting board, roughly chop into bite-sized pieces and add to your small glass bowl.
- Peel and mince the garlic using a garlic press into the vegetable mixture.
- Strip thyme leaves from stems and add to the vegetables.
- Squeeze the grilled lemon juice over the mixture, drizzle with olive oil, and toss.
- Season to taste with salt and pepper.
- Serve
- To keep it simple and interactive, put out the goat cheese and have everyone build their own bites.
- You can also spread goat cheese on warm baguette slices and top with the grilled ratatouille, or serve the vegetables alongside for scooping.
Notes
- Best served warm or at room temperature.
- Leftovers keep well refrigerated for up to 3 days and are excellent with pasta, eggs, or grain bowls. Mixing them with eggs for breakfast the next morning is my absolute favorite way to use up the leftovers.
- For extra richness, finish the vegetables with a small splash of good olive oil just before serving.
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