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Grilled Summer Vegetable Ragoût

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

Top your favorite pasta with this flavorful grilled summer vegetable ragoût filled with delicious eggplant, zucchini and yellow squash.

Grilled Summer Vegetable Ragoût

  cup Colavita Extra Virgin Olive Oil
 1 medium onion, cut into 1/4 inch dice
 3 large cloves garlic, chopped
 28 oz can Colavita Crushed Tomatoes
 ½ cup plus 2 tbsp roughly chopped fresh basil leaves
 kosher salt and freshly ground black pepper
 1 red bell pepper, cut in half lengthwise, stem and seeds removed
 2 medium zucchini, quartered lengthwise
 2 medium yellow squash, quartered lengthwise
 1 small eggplant, quartered lengthwise
 fresh parmigiano-reggiano for grating
 crusty bread, for serving

Heat 1/3 cup of the olive oil in a 6-quart pot or Dutch oven, or other heavy-duty pot, over low heat. Add the onions and garlic, cover, and cook, stirring occasionally, until softened and sweet but not browned, about 15 to 20 minutes. Add the tomatoes, ¼ cup of the basil, ½ tsp. salt, and several grinds of black pepper. Simmer for 10 minutes to allow the flavors to develop.


Heat a grill on high heat. Place the vegetables on a large baking tray and toss with remaining 1/3 cup olive oil, ½ tsp. salt, and several grinds of black pepper. Oil the grill grate, and grill the pepper skin side down until the skin is charred and the flesh is softened, about 8 minutes. Grill the zucchini, squash, and eggplant skin side up until grill marks form, about 4 minutes. Flip the zucchini, squash, and eggplant and grill until grill marks appear and the vegetables are just softened, about 4 minutes more. Transfer back to the tray and allow to cool slightly.


Peel any charred skin off the pepper. Cut the vegetables into ½-inch chunks. Fold the vegetables into the sauce using a large spatula. Bring to a simmer, cover, and cook until the vegetables are tender, about 10 minutes. Fold in the remaining 2 Tbs. basil and season to taste with salt and pepper. Top with freshly grated Parmigiano-Reggiano and sprinkle with basil. Serve with crusty bread.

Nutrition Facts

Serving Size 6 Servings