Smoky Grilled Ratatouille: Charred Vegetable Side | Arteflame

Introduction

There is nothing quite like the aroma of fresh herbs hitting a hot grill to signal that summer has truly arrived. This smoky grilled ratatouille takes the rustic elegance of a French classic and infuses it with the rugged, wood-fired charm of the Arteflame Grill. Picture tender eggplant and sweet bell peppers, their edges beautifully caramelized, melting into a savory, smoky medley that tastes just as vibrant as it looks. It is a dish that immediately transports you to a sunny patio in Provence, even if you are just in your own backyard.

Why I Love This Dish

What makes this version a standout is the texture. Unlike traditional stewed ratatouille, which can sometimes turn soft, grilling the vegetables on the plancha allows them to retain a delicious bite while developing a deep, smoky char. It is the ultimate side dish for a cookout because it essentially cooks itself while you tend to the main proteins, offering a sophisticated flavor profile with minimal fuss. Plus, the vibrant colors make for a stunning presentation.

Tips for Success

• Mind the Heat Zones: Utilize the distinct temperature gradients of your grill. Start denser vegetables like peppers near the hot center for a quick sear, then move them to the outer ring to soften slowly without burning.
• Don't Overcrowd: Give your vegetables plenty of space on the flat top. Spreading them out ensures they roast and caramelize rather than steam, giving you that perfect golden-brown crust.

Ingredient Substitutions

If you don't have zucchini on hand, yellow summer squash works perfectly and adds a bright pop of color. For an extra layer of depth, try finishing the dish with a drizzle of balsamic glaze or swapping fresh basil for parsley if you prefer an earthier herbal note.

Ingredients

• 2 medium zucchinis, sliced into rounds
• 1 large eggplant, sliced into half-moons
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 red onion, sliced thick
• 3–4 ripe tomatoes, halved
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

Step 1:

1. Preheat your Arteflame Grill to medium-high heat, allowing the cooktop to warm fully.
2. In a large bowl, toss all vegetables with olive oil, garlic, thyme, oregano, salt, and pepper.

Step 2:

1. Place the vegetables directly on the flat cooktop surface, spreading them out to cook evenly.
2. Let them sear until lightly charred, turning occasionally to prevent burning.

Step 3:

1. Move slower-cooking vegetables like eggplant and peppers toward the hotter center zone.
2. Allow tomatoes to soften and develop a smoky, caramelized exterior.

Step 4:

1. Once all vegetables are tender and charred, remove them from the grill.
2. Roughly chop and mix gently, keeping some texture intact.

Step 5:

1. Transfer to a serving dish and garnish with fresh basil.
2. Serve warm as a side or main dish.

Tips

For the best flavor and texture, cut vegetables into similar-sized pieces so they cook evenly on the Arteflame’s surface. Use high-quality olive oil, as the grill’s heat enhances its flavor. If your vegetables begin to char too quickly, move them toward the outer edges where the heat is more moderate. Allow tomatoes and eggplant to cook longer for deeper caramelization and sweetness. A light sprinkle of flaky salt before serving elevates every bite.

• Use ripe but firm vegetables.
• Keep a grill spatula handy for quick turning.
• Add herbs at the end to preserve aroma.

Variations

This grilled ratatouille is versatile and easy to customize based on seasonal produce or personal taste. You can adjust the herbs, swap vegetables, or even add protein for a heartier dish. Experiment with different wood types in your Arteflame Grill to create unique smoky profiles that complement Mediterranean flavors perfectly.

• Add grilled mushrooms for earthy depth.
• Stir in grilled corn kernels for sweetness.
• Top with goat cheese or feta for creaminess.
• Mix in olives for a briny twist.
• Add grilled chicken or sausage for protein.

Best pairings

This smoky grilled ratatouille pairs beautifully with a range of dishes, making it a versatile addition to any cookout or dinner table. Serve it with grilled meats, crusty bread, or light grains to create a balanced and flavorful meal. Its bright, smoky notes complement both bold and delicate flavors.

• Grilled steak or chicken
• Crusty artisan bread or baguette
• Herbed couscous or quinoa
• Chilled rosé or Sauvignon Blanc
• Fresh green salad with lemon vinaigrette

Conclusion

This smoky grilled ratatouille is a celebration of simple ingredients elevated by the power of live-fire cooking. The Arteflame Grill adds a unique char and depth that transforms classic vegetables into a vibrant, rustic dish filled with flavor.

Serve it as a side or centerpiece, and enjoy the warmth, color, and aroma it brings to your table. Whether you're hosting outdoors or grilling for yourself, this recipe is a delicious showcase of summer’s best produce.