Charred Ratatouille Skewers Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil.

Halve 6 of the cherry tomatoes (reserve the rest for skewers). Place the halves cut-side up on the prepared sheet. Drizzle with 1 teaspoon olive oil, sprinkle a pinch of salt and pepper.

Roast tomatoes for 18–22 minutes until they are softened, slightly collapsed and beginning to caramelize at the edges. Remove and let cool slightly.

In a small food processor or blender, combine the roasted tomatoes, 1 cup mayonnaise, 1 crushed garlic clove, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon olive oil.

Pulse until smooth or slightly textured, scraping down sides once. Taste and adjust seasoning — add more lemon for brightness or a touch of water (a teaspoon at a time) to loosen if too thick. Transfer aioli to a bowl, cover and refrigerate while you prepare skewers. Makes about 1 cup.

If using wooden skewers, soak them in cold water for 20–30 minutes to prevent burning.

Wash the zucchini and eggplant. Trim ends. Slice zucchini into 1/3-inch (8 mm) thick half-moons. Slice eggplant into 1/2-inch (12 mm) thick rounds then cut rounds into halves or quarters so pieces are about the same size as zucchini slices.

Core the bell pepper, remove seeds and membranes, then cut into 1-inch (2.5 cm) squares. Peel the red onion and cut into wedges about 1-inch across (separate layers into pieces roughly the same size as other vegetables).

Mince or finely grate the 2 garlic cloves reserved for the skewers. In a large bowl, whisk together 4 tablespoons olive oil, minced garlic, 2 teaspoons fresh thyme leaves, 1 1/2 teaspoons salt and 1 teaspoon freshly ground black pepper.

Add zucchini, eggplant, bell pepper pieces, and onion wedges to the bowl and toss thoroughly to coat. Let marinate 10–15 minutes at room temperature (this allows oil and herbs to cling and helps char evenly).

Thread vegetables onto skewers, alternating types and including a cherry tomato on each skewer. Aim for 3–4 tomatoes and a balanced mix of 6–8 vegetable pieces per skewer so each cooks evenly.

Preheat a grill or grill pan over medium-high heat (about 425–450°F / 220–230°C). Brush the grill grates or pan lightly with oil to prevent sticking.

Place skewers on the hot grill or pan. Cook undisturbed 3–4 minutes until you see a good char, then rotate and cook another 3–4 minutes. Total cook time will be 8–12 minutes depending on thickness. If pieces are thick or grill heat is lower, cover and cook to desired tenderness, flipping once or twice so all sides char evenly.

During the final minute, brush skewers lightly with any remaining marinade and give tomatoes a quick turn so their skins blister slightly but don't burst.

Transfer skewers to a platter and let rest 2 minutes.

Arrange skewers on a serving platter. Spoon tomato aioli into a small bowl for dipping or drizzle a couple of tablespoons over the skewers.

Garnish with torn basil leaves, chopped parsley or microgreens and serve with lemon wedges for squeezing over. Recommend serving warm alongside the chilled aioli.