Grilled Ratatouille Tartines

Grilled Ratatouille Tartines

summer / vegan / appetizers

Grilled Ratatouille Tartines

I love ratatouille – eggplant, zucchini, peppers, and tomatoes all mingling together with flavors of fruity olive oil, thyme, oregano, and fresh basil… But it’s summer and what I don’t love is standing over a hot stove. So I came up with this simple GRILLED version of ratatouille that takes all of about 15 minutes to make. It’s not at all authentic, but I love how the char of the grill flavors these vegetables.

For easy summer eating, I assembled these as toasts. They’re a delicious snack with wine – but they’re hearty enough to double as a light dinner.

Grilled Ratatouille Tartines

Grilled Ratatouille Tartines

Once grilled, I chopped up the vegetables into bite-sized pieces and tossed them with sherry vinegar, garlic and herbs de provence (which is basically a mix of dried thyme, oregano, rosemary, marjoram and lavender). I supposed you could mix all of those spices together separately but trust me, it’s just easier to buy the spice mix – you’ll use it again and again if you love these flavors as much as I do.

Grilled Ratatouille Tartines

To get the vegetables to stick to the bread, I put a slather of plain hummus, though you could use a spread of goat cheese if you like. Again, not authentic, but I didn’t want the vegetables to fall all over the place upon first bite.

Grilled Ratatouille Tartines

Serve with chilled rosé (we like this one, pictured, by Charles & Charles – you can find it at Whole Foods) Cheers!

Grilled Ratatouille Tartines

For more appetizer ideas, check out this post with 50 easy appetizers.

5.0 from 4 reviews

Grilled Ratatouille Tartines

  PrintAuthor: Jeanine DonofrioServes: serves 4Ingredients

  • 1 zucchini, sliced in half lengthwise
  • 1 medium eggplant, sliced into ¼-inch thick rounds
  • 1 red bell pepper, halved, ribs and seeds removed
  • 3 whole scallions
  • extra-virgin olive oil, for drizzling
  • sea salt
  • 1 cup halved cherry tomatoes
  • 1 garlic clove, minced
  • 1 teaspoon sherry vinegar
  • 1 teaspoon herbs de Provence
  • ¼ cup chopped fresh basil
  • 8 slices of good bread, toasted
  • hummus or goat cheese


  1. Preheat a grill or grill pan over medium heat.
  2. Drizzle the zucchini, eggplant, red pepper and scallions with olive oil and a few pinches of salt. Grill until charred, about 3 minutes per side.
  3. Remove the vegetables from the grill, let cool slightly, then chop everything into 1-inch pieces. Toss them in a mixing bowl with the cherry tomatoes, garlic, sherry vinegar, herbs de Provence and basil.
  4. Season to taste, then serve on toasted bread with a spread of goat cheese or hummus.
See also  Black Bean and Corn Salad

This recipe was created in partnership with Whole Foods Market.

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  1. @Daniel

    Yummy! My mouth went down open when I simply looked at the title. This looks remarkable!! I am certainly going to make it. Flame broiled Cucumber… goodness my god.

    Reply ↓

  2. Liz @ Floating Kitchen from

    Love this fresher (and easier!) version of ratatouille. What a great idea for Summer. It’s heating up here this weekend in a major way, so I’m all about the grill and keeping my house cool!

    Reply ↓

  3. Heather Christo from

    I am absolutely loving the grilled element to your ratatouille! You just made this classic so summer friendly now that I don’t have to fire up the oven!

    Reply ↓

  4. kibagendi from

    it gives one appetite even from just looking at it

    Reply ↓

  5. What’ target=’_blank’s Gaby Cooking from

    Never thought to grill “Ratatouille.” Such an amazing summer recipe idea.

    Reply ↓

  6. gerry speirs

    All of my veggies are being grilled right now and they taste amazing, I have to try this recipe next time!

    Reply ↓

  7. Maria

    Perfect summer lunch!

    Reply ↓

  8. lindsay Cotter from

    Oh i think I can finally get my husband to eat Eggplant this way! Plus that ROSE is my FAV! Perfect pairing

    Reply ↓

  9. stanp

    Back again….

    Tried the recipe last night and enjoyed it.

    Used a wheat ciabatta roll for the toasted bread.

    5 stars….

    Reply ↓

  10. stanp from

    Going to try this recipe tonight as a “Side Dish” to roasted salmon.
    I’m sure it will be 5 stars !
    Back tomorrow with the rating.

    Reply ↓

  11. Winnie

    What a great summer recipe. These look so good. All my favorite flavors on the grill. They look really cute on toasts. I think I’m going to make a lot of these over the next few weeks. As you said, great with a wine!

    Reply ↓

  12. Katherine from

    Yummmm… This looks delicious!

    Reply ↓

  13. Verde Way from

    This looks amazing! Your content is so inspiring. We would love to host your recipes on our site that offers killer recipes from bloggers and wholesome products to purchase. Would you be interested in buying your ingredients at a discounted price? Please contact me to find out how!

    Reply ↓

  14. Erin@WellPlated from

    We have a new grill coming next week, and I CANNOT WAIT! This recipe is on my list to break it in. Ratatouille + rose = ideal summer math.

    Reply ↓

  15. Little Cooking Tips from

    We love ratatouille, and it’s Greek casserole version especially (called mpriam/briam) so we totally fell in love with this awesome summer alternative!:) Have you ever tried the white eggplant variety? It’s our latest veggie favorite, a sweeter, milder variety.
    Sending you lots of greetings from hot, sunny Athens, Greece!
    Mirella and Panos

    Reply ↓

  16. Ben Myhre

    Simple, healthy, elegant, and tasty. I like it!

    Reply ↓

  17. Angela from

    Yum! This looks perfect for a light dinner on the patio with the Rose’ of course

    Reply ↓

  18. Kathryn Grace

    What a wonderful, easy appetizer, lunch or supper. I’ll try this soon on my stove-top grill, if we ever get ripe, garden-fresh tomatoes, that is. Perfect hot-summer-evening supper!

    Reply ↓

  19. Taste of France

    Funny–a French friend and I were making menus today for cooking classes and I suggested doing rata on the grill because it’s been hot here. Even when I make it the “traditional” way, I like to cook the vegetables separately, to keep them from getting soggy.
    Garlic is great on the grill. It gets all confit and yummy….
    We use herbes de Provence on everything. I’d be lost without it.

    Reply ↓

  20. Peppermint Dolly from

    These look so tasty! Great for summer 🙂


    Reply ↓

See also  French Toast Casserole

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