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Grilled eggplant, zucchini, onion and tomatoes in ratatouille beside lemon basmati rice.
Rachelle Johnson

Grilled Ratatouille with Lemon Rice

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Grilled eggplant, zucchini, onion and tomato settle into a fragrant tomato-thyme stew beside lemon basmati rice. The smoky edges and soft vegetables make a generous dinner for two, with fresh basil lifting the sauce at the end.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner
Cuisine: French
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Grilled vegetables
  • 1 small zucchini sliced into rounds
  • 1 small eggplant cut into thin half-moons
  • 1 medium red onion cut into wedges
  • 1 medium tomato halved
  • olive oil A little for lightly brushing the vegetables, separate from the measured stew oil.
  • fine salt For seasoning the grilled vegetables, to taste.
Tomato stew
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 small shallot finely chopped
  • 1 medium tomato chopped
  • ½ cup canned crushed tomatoes
  • 1 teaspoon tomato paste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chili flakes Optional.
  • fine salt To taste.
  • black pepper To taste.
  • 1 tablespoon fresh thyme leaves Or 1 teaspoon dried thyme.
  • 5–6 fresh basil leaves torn; Range: 5–6 leaves.
Lemon rice
  • ½ cup basmati rice rinsed and drained
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ tablespoon olive oil
  • 1 pinch fine salt

Equipment

  • Grill or grill pan
  • saucepan with lid
  • deep skillet
  • tongs
  • chopping board
  • knife
  • fork

Method
 

  1. Put the rinsed rice, measured water, rice olive oil, salt and lemon zest in a saucepan. Bring to a boil, reduce to low and cover. Simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid. Keep the lemon juice for the finish.
  2. Heat a grill or grill pan over medium-high heat. Lightly brush the zucchini, eggplant, onion and halved tomato with the unmeasured brushing oil and season with the grilling salt. Grill for about 2–3 minutes per side, continuing as needed until lightly charred and tender; the eggplant should feel soft throughout. Roughly chop the grilled vegetables.
  3. Heat the measured stew olive oil in a deep skillet over medium heat. Add garlic and shallot and sauté until softened and fragrant. Stir in the chopped tomato, crushed tomatoes and tomato paste.
  4. Add smoked paprika, optional chili flakes, stew salt, pepper and thyme. Simmer gently for 5–7 minutes, until slightly thickened and the raw tomato edge has softened.
  5. Gently fold the grilled vegetables into the tomato base. Simmer for about 2–3 minutes, or longer if any eggplant remains firm. Turn off the heat and stir in the torn basil.
  6. Fluff the tender rice with a fork and fold in the measured lemon juice. Divide the rice and ratatouille between two plates or bowls and serve warm.

Nutrition

Calories: 478kcalCarbohydrates: 72gProtein: 10gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 152mgPotassium: 1416mgFiber: 13gSugar: 20gVitamin A: 1945IUVitamin C: 55mgCalcium: 126mgIron: 4mg

Notes

Timing: The 40-minute estimate allows time for tender eggplant and sequential sautéing; cook rice while grilling where practical, and follow tenderness rather than a hard deadline.
Oil: The two tablespoons belong to the stew. Use a little additional oil as needed to brush the vegetables lightly.
Thyme: One teaspoon dried thyme is the alternative to one tablespoon fresh; use one or the other, not both.
Texture: Thin eggplant slices cook more evenly; char is welcome but a firm interior needs more time.
Swaps: Portobello mushroom can replace eggplant for a different savory texture. Cherry tomatoes can replace the fresh tomatoes, with a change in juiciness.
Serving: Bread or cooked beans can be served separately for a larger meal.
Rice storage: Cool rice rapidly in shallow portions, ideally within one hour, refrigerate and use within 24 hours. Reheat rice only once to 165°F (74°C). Refrigerate the vegetable stew promptly for up to three days and reheat thoroughly; keep the components separate if possible.
Nutrition: The estimate is for two servings with the measured stew and rice oils, dry rice and six basil leaves. Whole-vegetable database sizes are approximate. Additional unmeasured grill-brushing oil, to-taste seasoning and optional chili are excluded.

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