Inspired by the flavors of the classic French dish, we turned ratatouille into a pretty and portable meal that is perfect for the summer grilling season. Ratatouille is typically a mix of seasonal vegetables baked in a dish with tomatoes, garlic, and spices—and a great way to use up a garden’s worth of vegetables. When summer vegetables are at their peak and it’s too hot to turn on the oven, make these colorful kebabs of squash, bell peppers, eggplant, and onion out at the grill. Our Summer Sauce, a bright green, herbaceous vinaigrette made with olive oil, mint, basil, and parsley (which are also abundant in the summertime), adds vibrant flavor and color to the skewers. The only trick to making perfect kebabs or skewers is to cut all of the ingredients into uniformly sized pieces. If some pieces are bigger or smaller than others, they will not cook evenly. When cutting the vegetables, make sure that the pieces are a similar size and shape—1½ to 2 inches. Thread the squash, bell peppers, eggplant, and onion alternately onto wooden skewers. Also be sure to coat the skewered vegetables evenly with oil so they won’t stick to the grill. Sprinkle the vegetables with salt and pepper and brush with Summer Sauce until evenly coated. Grilled Ratatouille Skewers make a fun, one-hand appetizer at summer parties. Or serve them with a hearty main like grilled steak, salmon, or chicken. You friends and family will love the flavor and you can enjoy the ease of cooking on the grill.
8-12 wooden skewers
2 medium-size yellow squash, cut into 1 1/2-inch cubes
Soak wooden skewers in water 30 minutes. Meanwhile, preheat grill to medium-high (about 450°F). Thread vegetables alternately onto skewers. Sprinkle with salt and pepper, and brush with Summer Sauce until coated.
Grill, uncovered, turning occasionally and brushing with Summer Sauce, until vegetables are tender and charred in spots, 15 to 20 minutes.