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Grilled Ratatouille

Grilled Ratatouille

This rich veggie side dish is better grilled with a little sweet roasted flavor of the flames.


  • 3 small Japanese eggplant, sliced in 1" thick slices
  • 6 small yellow squash and zucchini, sliced in half lengthwise
  • 1 small onion, sliced in 1/2 " thick slices
  • 1 bell pepper
  • 3 cloves garlic (diced)
  • 1/2 cup black olives, sliced in half
  • 1/2 cup olive oil
  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp dry oregano
  • 1 Tbsp dry parsley

  1. Wrap garlic in foil with 1 tsp of olive oil.
  2. Place eggplant, squash, zucchini, onion and bell pepper in a bowl.
  3. Drizzle with 1/2 cup of olive oil.
  4. Sprinkle with Super Chunk, oregano and parsley and toss gently.
  5. Place all veggies directly on a medium grill, including the pouch of garlic in foil.
  6. Cook, flip as needed to prevent burning.
  7. When the veggies are done the garlic should be as well.
  8. Remove everything from grill and dice veggies into bite-sized pieces.
  9. Place all grilled diced items in a serving bowl with garlic and olives.
  10. Stir to combine, add salt and pepper as needed for seasoning.

Prep Time: 10 minutes - Cook Time: 30 minutes ; Yield: 8 servings
Serving Size: 1/2 cup

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Sweet and Spicy Grilled Eggplant

If you want to spice up your eggplant dishes this is a great recipe to use, or serve up the eggplant as the main course. Either way this adds great flavor to a versatile veggie.



  1. Slice the eggplant across into 1 inch thick slices. Leave the skin on for a beautiful colorful appearance.
  2. Dip lightly in olive oil and place on the grill, grill pan, or non-stick skillet.
  3. Cook over medium low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
  4. Dip both sides in Sweet and Spicy Grill Glaze and return to the pan or grill. Flip once until done. You may want to dip again if you like a heavier glaze. Eggplant should be soft and Grill Glaze should be dark and caramelized.
  5. Serve whole or chop into small size pieces and pour over remaining Grill Glaze.

If you want to add some decadence, top with a bit of Point Reyes Blue Cheese (https://www.pointreyescheese.com/) crumbles.

Prep Time: 5 minutes - Cook Time: 20 minutes ; Yield: 4-6 depending on eggplant size

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Grilled Eggplant Quesadillas

Grilled Eggplant Quesadillas

This grilled eggplant is a great vegan alternative for grilling out.



  1. Peel and slice the eggplant across into 1 inch thick slices.
  2. Dip lightly in olive oil and place on the grill, grill pan, or non-stick skillet.
  3. Cook over med. low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
  4. Dip in Sweet and Spicy Grill Glaze and return to the pan or grill. Flip and dip again until done. Eggplant should be soft and Grill Glaze should be dark and caramelized.
  5. Chop into small size pieces and pour over remaining Grill Glaze.
  6. Place a tortilla in a non-stick pan or griddle over medium low heat. Sprinkle some cheese on the tortilla, add some of the eggplant, and place second tortilla on top.
  7. Grill until slightly crisp on the bottom. Flip over and grill until done.
  8. Top with sour creme and green onions if desired.

Prep Time: 15 minutes - Cook Time: 30 minutes

Watch video – Sweet_Spicy_Eggplant

 

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