Prepare Ratatouille as barbecued Vegetables Step by Step

Today I show you my recipe ratatouille as grilled vegetables. This is a vegetable in the style of Provence with courgette, aubergines, peppers, tomatoes and thyme.

The step by step photos accompany you cooking in the garden. It’s easy and safe, I promise! 

I hope you enjoy reading it, and I would be very happy to receive your comments… 

The Ratouille recipe from the star kitchen I will show you elsewhere. © Thomas Sixt Food Photographer

1. Grill vegetables easy to prepare

This year we had bought a fire bowl for our garden. Every German household needs such a part, really now! It is called provision for times of need.

The fire bowl has become my favourite grill in recent months. The otherwise functional grill has been standing in the cellar since then, waiting in vain for a new use.

I like the idea of first having a barbecue and then finishing the evening around the campfire. The cold late summer evenings in the north make it a win-win situation.

My grill is in the cellar, I prefer to use the fire bowl and then enjoy the evening around the campfire!

But now finally to the vegetables… Barbecuing vegetables on the grill is a nice thing, but it requires a lot of effort. Besides, the vegetables like to fall from the grill into the embers, which annoys the cook. So I took my old roaster out of the drawer for this vegetable dish. That is practical.

With a fireproof roaster you can prepare vegetables directly on the grill. © Thomas Sixt Food Photographer
Towards the end of the cooking time I add tomatoes, the aroma has become fantastic, the smoke combines with sugar, vegetables and herbs. A wonderful highlight! © Thomas Sixt Foodphotographer

Use roaster on the grill, this saves effort and produces tasty vegetables and vegetable juice!

Tip for preparing vegetables on the garden grill by chef Thomas Sixt

Colourful, roasted, Mediterranean oven vegetables is an alternative to this dish!

2. Recipe Ratatouille

Today I am somehow running out of time, so I’ll get straight to the point. All steps are explained with photos below, I wish you good luck!

Print Recipe
4.98 from 36 votes
4.98 from 36 votes
Prepare and enjoy fine vegetables on the barbecue in the style of the Provence with step-by-step instructions. A new cooking recipe from professional chef Thomas Sixt.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: BBQ, Side Dishes
Cuisine: French Recipes
Keyword: Gluten Free Recipes
Servings: 4
Calories: 178kcal
Author: Thomas Sixt
  • 2 pc zucchinis
  • 3-5 pc paprika mixed red, yellow, green
  • 1 pc aubergine Optional, I prefer cooking it without!
  • 2 pc cloves of garlic I like to use young garlic
  • 2 tbs olive oil
  • 2 twigs thyme
  • 1 can cocktail tomatoes
  • 5 pinches salt
  • 5 pinches pepper black
  • 2 pinches brown sugar
  • Heat up the grill or fire bowl.
  • Clean the grill and allow the embers to develop towards glowing.
  • Wash and dry the vegetables. Peel the garlic and put it aside.
  • Cut the courgettes into thicker slices or quartered lengthwise without seeds into pieces.
  • Halve the peppers, remove the seeds and cut into bite-sized pieces according to size.
  • Cut the aubergines into halves. Prepare the garlic in halves.
  • Pour the olive oil into the frying pan and stir-fry the vegetables. Add the thyme twigs and sauté the vegetables.
  • Turn the vegetables quickly and allow the colour to take. Season with salt and pepper, add sugar and caramelise. Add the canned tomatoes.
  • Boil down the vegetables, season to taste and serve.

3. Calories and nutritional values

Below you will find calories and nutritional values for the presented dish.

Nutrition Facts
Amount Per Serving
Calories 178 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 338mg113%
Sodium 509mg22%
Potassium 439mg13%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.

4. Further and appropriate

Cooking schools contributions:

How to prepare tomato-concassée
How to peel paprika

Poched egg with ratatouille vegetable

The vegetables go well with:

Roasted lamb
Lamb saddle
Lamb shank
Steak gratinated
Fillet steak
Beef ragout

5. Other grill ideas

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!