Mig’s Savory Ratatouille

Ratatouille is not a challenging dish. In fact, it is one of the easiest things to cook. The problem is that, with traditional recipes, the baking time is too long – about 45 minutes. Add to this the prep time, time to saute the eggplant, and you will spend more than an hour in the kitchen (or waiting for the food).

To save that time, I made a twist to the original recipe. Instead of sauteeing the eggplant, I decided to grill it, already seasoned. Then I grilled the zucchini too. This gave a special flavor to the end dish, and reduced baking time to 15 minutes. Grilling took about 10 minutes in total. While the eggplant and zucchini were grilling, I prepared the rest of the ingredients. The total cooking time for this was 35 minutes.

Ratatouille with chicken

I served this delicious ratatouille as a side dish for a succulent chicken breast.

Mig’s Savory Ratatouille

Serves 4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Cold, Serve Hot
Region French
By author Mihaela Lica Butler
A unique twist on a classic ratatouille dish - faster to prepare than other versions, and tastier than dishes made with sauteed eggplant, as both eggplant and zucchini are grilled instead.


Base ingredients

  • 2 Medium zucchini (sliced)
  • 1 Large eggplant (sliced)
  • 1 Medium bell pepper (sliced)
  • 1 tin cherry tomatoes (in juice)
  • 2 cups fresh brown mushrooms (sliced)
  • 2 drizzle extra virgin olive oil


  • 4-5 cloves garlic (minced)
  • 1 bunch fresh parsley (chopped)
  • 2-3 sprinkles sea salt (to taste)
  • 1 pinch black pepper
  • 1 tablespoon dried herbs de Provence (savory, fennel, basil, thyme, and lavender)


Base ingredients
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Slice and grill eggplant and zucchini - crispy brown on the outside, creamy sweet on the inside - and season with sea salt, pepper and herbs de Provence. When grilled, set in a casserole dish coated with extra-virgin olive oil.

Step 3
While the eggplant and zucchini are grilling, you can work on your other ingredients.

In a skillet with extra virgin olive oil, cook and stir garlic until lightly browned. Add mushrooms and bell pepper and fry about 5 minutes. Season with salt and pepper, then add tinned tomatoes. Continue cooking for about 3 minutes. Then pour over the grilled eggplant and zucchini, and add half of the parsley.
Step 4
Bake in preheated oven for 15 minutes. Serve hot, garnished with fresh parsley.
Ratatouille, served as a side dish for lemon chicken breast.


You can add grated Parmesan cheese for extra flavor, or serve the ratatouille as a side dish with juicy chicken breast, for example.