Food & dining

Seasonal Recipe

Recipe for grilled ratatouille with tomato ragout

Jillian Bernardini

Serves 6

The grill adds a smoky element to this classic French vegetable stew. Reduce cherry tomatoes to a thick, syrupy sauce to coat the vegetables.

1large eggplant, cut in ½-inch rounds
2large summer squash, halved
2red bell peppers, seeded and quartered
1red onion, cut into ½-inch rounds
Olive oil (for sprinkling)
Salt and pepper, to taste
¼cup olive oil
3cloves garlic, finely chopped
1tablespoon tomato paste
1pint cherry tomatoes
1cup vegetable stock
4tablespoons chopped fresh basil
3tablespoons chopped fresh parsley

1. Light a charcoal grill or turn a gas grill to medium-high.

2. In a bowl, combine the eggplant, squash, bell peppers, and onion. Sprinkle with olive oil, salt, and pepper and toss well. Grill the vegetables without moving them for 4 minutes. Turn and cook for 4 minutes more or until they are cooked through. Transfer to a bowl.


3. In a large skillet over medium heat, heat the olive oil. Add the garlic and tomato paste, and cook, stirring, for 2 minutes. Add the cherry tomatoes, and cook, stirring, for 5 minutes. Add the stock and bring to a boil. Simmer, stirring often, for 15 minutes. As the sauce thickens and reduces, use the back of a spoon to gently press on the tomatoes, so their juices evaporate into the pan.

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4. Coarsely chop the grilled vegetables. Return to the bowl. Add the tomato sauce, basil, and parsley. Taste for seasoning and add more salt and pepper, if you like. Jillian Bernardini