GRILLED RATATOUILLE

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A ten-piece Titanium Ultimate Cookware set by NanoBond, including various pots, pans, and lids arranged on a white marble surface.
A 10-piece Titanium Ultimate Cookware set by NanoBond, including pots, pans, and lids, arranged on a wooden board next to a bottle of wine and shallots.

NanoBond®Molecular Titanium

Juego de utensilios de cocina de titanio Ultimate de 10 piezas · 10-piece Set

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A clean NanoBond Titanium Skillet with a metal handle sits on a white marble countertop. This nonreactive pan ensures superior cooking performance, and its reflective surface adds to the tidy look of the area.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Pequeño (8,5 pulgadas)

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A NanoBond Titanium Skillet with a shiny finish and straight handle sits on a white marble countertop, highlighting its nonreactive titanium construction against the white tile backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Mediano (11 pulgadas)

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A NanoBond Titanium Skillet with a stainless finish and metal handle sits on a white marble countertop, backed by a white tiled backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

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Two NanoBond® Titanium Skillets with handles are placed on a white marble surface. These skillets, clean and highly reflective, are positioned at an angle to each other, with the larger skillet in the back and the smaller one in front.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Juego de 2 piezas (8,5 pulgadas y 12,5 pulgadas)

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GRILLED RATATOUILLE

Courtesy of Chef Tyler Florence
Servings

4

Real talk Traditional ratatouille is one of the most annoying dishes to make. The chopped vegetables are sautéed individually and later layered in so that everything cooks evenly, and the finished product is . . . good, but not earth-shattering. This grilled side, however, is anything but traditional. Break out the grill basket and fill it with different cuts-halved baby eggplant, thick-sliced zucchini and summer squash, whole tomatoes and onions- that can be prepped in minutes and will slowly cook over the grill without falling apart. You'll never go back.

Ingredients

  • 5 medium tomatoes, left whole 
  • 1/2 yellow onion, cut into rings 
  • 1 zucchini, cut into 1/2-inch (1.3 cm) slices 
  • 1 Japanese eggplant, halved lengthwise 
  • 1/3 cup (75 ml) extra-virgin olive oil Kosher salt and freshly ground black pepper 
  • 3/4 cup (180 ml) pesto, for serving Fresh basil, for garnish

Featured Products:

  • OvenBond Medium Sheet Pan

Directions

    SET UP THE GRILL

    1. Preheat a charcoal or gas grill to medium-high heat with a target temperature of 400°F (205°C). 
    2. Toss all the vegetables into a bowl with the olive oil and season to taste with salt and pepper. Mix until everything is nicely coated. Arrange the vegetables into the grill basket so they are spread out and there is some room for everything to cook evenly. 
    3. Place the basket over the grill, close the lid, and cook for about 10 minutes. Stir or flip the basket over and repeat until everything is nicely browned, slightly charred, soft, and the tomatoes have just burst open, another 10 minutes. 
    4. Serve the ratatouille on a platter, or straight from the basket for a rustic feel, topped with dollops of the pesto and garnished with fresh basil.