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Grilled Ratatouille

This easy to fix side dish cooks while your grill your meat. Is not only good for you, it's color is a beautiful accompaniment to your meal. Plus, clean up is a breeze.
Leftovers are good mixed with parmesan cheese and hot pasta."


1 medium eggplant, cubed
1 zuccini sqaush cubed
1 summer squash, cubed
1 small yellow onion, chopped
2 tomatoes, chopped
Basil, to your taste
Olive oil
salt and pepper


Lay two sheets (about 14" each)of alumunum foil crosswise, one on top of the other. Spray foil with non-stick cooking spray. Put chopped vegetable on foil, sprinkle with basil, salt and pepper to taste and then drizzle with olive oil. Bring foil pieces over vegetable to make a pouch. Shake gently to mix. Grill on hot grill for 15 minutes. Check and cook more if needed to desired tenderness.

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Nutritional Information
Per Serving

no nutrition information available

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