Ratatouille is a French vegetable stew, typically made with tomatoes, zucchini, bell peppers and herbs. With this version, we cook the vegetables on the barbecue.

Yield: Serves 8.



  • 4 Roma tomatoes, chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • 1 clove garlic, finely chopped
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 3 medium bell peppers, stemmed, seeded and cut into 1 inch pieces
  • 2 medium zucchini, halved lengthwise and cut into 1 inch pieces
  • 2 tbsp canola oil


  1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  2. Combine tomatoes, olive oil, oregano, parsley, thyme, garlic, salt and pepper in a large heatproof bowl; set aside.
  3. Combine bell peppers, zucchini and canola oil in a separate bowl; toss until vegetables are coated.
  4. Place bell pepper mixture in a grill wok or on a grill topper. Grill, stirring occasionally, until vegetables are tender, about 20 minutes. Remove from heat.
  5. Add bell pepper mixture to tomato mixture and toss to combine. Serve immediately.
Nutritional analysis per serving:

91 calories, 7.2 g fat, 1.5 g protein, 6.6 g carbohydrate, 2.2 g fibre, 303 mg sodium