Bobby Flay’s Grilled Ratatouille — Meatless Monday

Featuring a beautiful combination of textures and colors, Bobby Flay’s grilled ratatouille is the perfect picnic-ready meatless meal. Grill the veggies with olive oil and then toss with herbs.

Bobby Flay's Grilled Ratatouille For Summer Produce Guide as seen on Food Network

Photo by: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved

There’s no denying that Mondays can sometimes feel like an abrupt transition from the relaxing weekend. So what better way to spice things up than by putting a fun twist on an ordinary recipe? Follow Bobby Flay’s lead with his Grilled Ratatouille (pictured above).

A classic French dish that combines eggplant, squash, peppers and herbs, ratatouille is a beautiful blend of colors and textures. Bobby transforms these fresh veggies — plus red onion and tomatoes — into a flavorful grilled meal in under 35 minutes. The key to perfectly grilling these vegetables is coating them with enough olive oil and turning them throughout the cooking process to ensure they do not stick or burn. Bobby also removes the tomatoes before the other veggies, as they cook a bit quicker. Once the other veggies are grilled, toss them with the tomatoes along with olive oil, garlic, oregano and parsley for a fragrant finish. Serve at room temperature or pack up for a picnic-ready meal.

Get the Recipe: Grilled Ratatouille

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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