Skillet or Grilled Ratatouille

Kateryna Bondar
Skillet or Grilled RatatouilleSkillet or Grilled Ratatouille
Cuisine
Course
Serves 4 people
Prep time
10m
Cook Time
17m

This is a simplified, picnic-friendly take on Provencal ratatouille: instead of a long braise, the vegetables are quickly seared with strips of bacon, and cherry tomatoes go in at the end so they stay whole and juicy. A finish of cilantro lends a fresh, slightly citrusy accent that is unusual for the classic recipe but right at home on a summer table.

Ratatouille hails from Nice and the Provencal coast, where it was a peasant dish built from summer vegetables: zucchini, eggplant, peppers, and tomatoes. Traditionally each vegetable is cooked separately to preserve its character, but in this campsite version everything comes together in one pan or simply roasts on the grill. It is the grill that gives the dish a smoky aroma the stovetop cannot match.

Tip: The bacon can be dropped for a meat-free version; in that case add more olive oil and a clove of garlic for depth of flavor.

  • Not everyone loves cilantro; swap it for basil or parsley, which are closer to the Provencal original.
  • Do not cover the pan, so the vegetables brown rather than steam and release excess water.
  • Classic ratatouille includes eggplant; add one, cut into cubes, along with the other vegetables.

Serve warm or cold as a side for grilled meat or as a dish in its own right with crusty bread. Ratatouille only improves in the fridge after a day, once the flavors have had time to meld.

Part of French cuisine — 22 more recipes in the section.

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Ingredients

  • 3 Pieces
    bell peppers
  • 2 Pieces
    zucchini or summer squash
  • 250 Grams
    cherry tomatoes
  • 50 Grams
    bacon, thinly sliced
  • 4 Pieces
    sprigs of cilantro
  • 4 Tablespoons
    olive oil
  • salt, pepper

Instructions

  1. Cut the vegetables and bacon into large pieces, and leave the cherry tomatoes whole or halved.

  2. Pour the olive oil into a well-heated deep skillet and saute all the vegetables except the tomatoes, along with the bacon, for 10 minutes, stirring now and then. Add the tomatoes and cook for another 5 to 7 minutes. At the end season with salt and pepper and stir in the chopped cilantro.

  3. Alternatively, grill the bacon and whole vegetables over coals or a grill until tender, then chop coarsely and mix with the herbs and seasonings. The advantage of this ratatouille is its appetizing smoky aroma. Serve with one of the three sauces.

Nutrition: Calories: 200 kcal · protein 4 g · fat 16 g · carbs 11 g (per serving, estimated)

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