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Stephen M.
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I recently purchased the Essentials Grill Brush for me and my family. I continue to be amazed by the quality, service, and experience that I have with this company. I've purchased the Grill Mat, Burger press, and now the brush. I am thoroughly pleased with the products, and my gift recipients have all raved about them. Thanks, Grillaholics!

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This is the second product that I have bought from this store and they are both fantastic quality. I contacted them with a question and they responded right away. They noticed my email was military related and went above and beyond to make sure that my family felt their appreciation for our service. A brand that actually cares!

Kevin S.
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I saw an ad for the grillaholics grill brush, early in the Winter, and decided to buy several to give to friends and one for myself. Everyone loved them! Since I hadn't used mine yet, and a neighbor raved about it to another neighbor, I also gave mine away. So I ordered another one for myself! I have grilled probably 5/6 times and it's Indestructable! I spreading the word! LOVE it!

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Grilled Ratatouille

Posted by Jake Eller on

Grilled Ratatouille
  • Level: Intermediate
  • Total: 40 minutes
  • Prep: 30 minutes
  • Cook: 10 minutes
  • Serves: 4 to 6


  • 2 zucchini, cut into ¼” thick slices
  • 2 yellow squash, cut into ¼” thick slices
  • 2 eggplant, cut into ¼” thick slices
  • 3 red and/or orange bell peppers, seeded and cut into roughly 3" squares
  • 3 yellow bell peppers, seeded and cut into roughly 3" squares
  • 3 small vidalia onions, skinned, and cut into 1/4" thick slices
  • 4 small tomatoes, cut into ¼” thick slices
  • 8 mushrooms, cut into ¼” thick slices
  • 1/2 cup olive oil, plus extra for dressing
  • Salt and Pepper
  • 8 cloves garlic, minced
  • 2 tablespoons finely chopped fresh thyme
  • Lemon for garnish


  1. Preheat grill to medium-high.
  2. Place all cut vegetables in a large bowl. Add the 1/2 cup of olive oil, salt & pepper, and toss to coat.
  3. Working in individual batches (each veggie type grilled independently), place the vegetables in a grill basket, transfer to the grill and cook for 5 to 6 minutes each, turning halfway through the cooking time to ensure even grilling.
  4. Once grilled, place your grilled vegetables into small individual ceramic baking dishes (preferably layered and alternating veggie types), drizzle with the remaining olive oil, garlic, and thyme, season with salt and pepper to taste. If preferred, spritz with lemon.
  5. Serve and enjoy.

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