Barbecued Ratatouille


Try this aussie twist on a french classic, developed by Alex Kearns



1/2 Spanish onion, cut into wedges

1/2 eggplant, cut into .5cm rounds

1 zucchini, cut into .5cm pieces lengthwise

2 capsicums, deseeded cut into bite size chunks

4 tomatoes, halved

Handful of parsley leaves, chopped

Handful of basil leaves, chopped

Extra virgin olive oil

2 tablespoons red wine vinegar

Sea salt & pepper


  1. Preheat your BBQ to high.
  2. Generously season all vegies (not the herbs) with extra virgin olive oil, salt and pepper.
  3. Place all the vegies on the grill and cook 75% on 1 side. Turn when you have nice charred marks on the veg.
  4. Take vegies off the BBQ when they are tender and soft. Place in large mixing bowl. Crush the tomatoes so the juices run out, add red wine vinegar and herbs.
  5. Allow to sit until at room temperature.
  6. Serve with grilled chicken, steak or fish.

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner

Serves 2

Ingredients for Barbecued Ratatouille