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Grilled Ratatouille Skewers

Looking to add a touch of the South of France to your summer grilling?  These vibrant Ratatouille Skewers are bursting with fresh, seasonal vegetables and get their fragrant magic from a sprinkle of your own small-batch Herbes de Provence.  

This handcrafted blend of Fennel, Rosemary, Thyme, Marjoram, Summer Savory, Basil, Tarragon, Chervil, Peppermint, and Lavender brings the sunny essence of Provence right to your backyard.  Skewer up some zucchini, squash, peppers, tomatoes and eggplant, fire up the grill, and get ready for a delicious and flavorful vegetarian main course!

Let's get grilling, shall we?


Grilled Ratatouille Skewers

Serves 4 to 6


  • 1 small eggplant, cut into large cubes

  • 1 medium zucchini, sliced into thick rounds

  • 1 medium yellow squash, sliced into thick rounds

  • 1 red, orange, or yellow bell pepper, cut into large dice

  • 1 red onion, cut into 1-inch wedges

  • A handful of ripe cherry or grape tomatoes

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon Herbes de Provence

  • 1/2 teaspoon kosher salt

  • Crumbled goat or feta cheese and minced fresh parsley, for serving (optional)


Preheat grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

In a large bowl, toss the eggplant, zucchini, squash, bell pepper, red onion, and tomatoes with the olive oil, Herbes de Provence, and salt.

Thread the vegetables onto skewers, alternating colors and types of vegetables as desired.

Grill the skewers for 5-7 minutes per side, or until the vegetables are tender and lightly charred. Serve immediately with a sprinkle of crumbled cheese and some fresh minced parsley, if desired.

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