This grilled ratatouille kebab recipe is a skewered version of a classic French recipe using summer zucchini, squash, and eggplant. It’s a simple, but delicious kebab combination. Basically, this recipe makes it possible to enjoy ratatouille on a stick for maximum summer vibes. Just imagine – you’re chilling outside with a glass of rosé, listening to some Bob Marley tunes, and then bam! – you’re enjoying a delicious medley of summer’s finest veggies in portable, grilled form.
Grilled Ratatouille Kebabs [Vegan, Gluten-Free]
- 1 medium eggplant
- 1 large zucchini
- 1 large yellow squash
- 10 ounces baby Portobello mushrooms
- Cooking spray or avocado/olive oil
To Make the Kebabs on the Grill:
- If you’re using bamboo skewers, get them soaking in water for 3-5 minutes. This helps prevent burning and breaking.
- Chop ends off zucchini, yellow squash, and eggplant. Slice zucchini and yellow squash into thin rounds – about 1/2-inch thick. Make the eggplant slightly thinner, if possible – since it tastes the longest to cook. Slice the eggplant into rounds, then cut the rounds into four quarters to make them close in size to zucchini and squash.
- Remove stems from mushrooms (and wash thoroughly).
- Assemble your kebabs, layering zucchini, yellow squash, eggplant, and mushrooms however you like.
- Preheat the grill to medium-high. Place kebabs on the grate and spray or brush generously with your favorite cooking oil. We like to use avocado oil for high heat cooking. Sprinkle with salt, pepper, and red pepper flakes if desired.
- Rotate every 5-ish minutes and spray lightly with oil each time. Kebabs should be tender and cooked at about 20 minutes.
- Remove from heat. Sprinkle with fresh basil and/or vegan goat cheese. Dip in your favorite pasta sauce. Douse with your favorite pasta sauce.
To Make the Kebabs in the Oven:
- Line a baking sheet with parchment and preheat oven to 375ºF.
- Arrange kebabs on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes.
- Bake for 20-25 minutes, rotating every 5-7 minutes until vegetables are tender and browning on the edges.