For this cook you’ll need a Perforated Grid for grilling diced veggies.

BGE Set Up

Direct the cooking grate on the Fire Ring. Can also cook Raised Direct.

Dome Temp

Cook at a dome temperature of 375 – 400F

The Cook

Grill diced veggies until tender, about 5 – 10 minutes. Toss with tomato sauce.

Big Green Egg Vegetable Ratatouille 1


  • Zucchini
  • Yellow Squash
  • Red Onion
  • Mushroom
  • Eggplant
  • Red Bell Pepper
  • Green Bell Pepper
  • Garlic
  • Basil
  • Canned Diced Tomatoes


Chop all the veggies into bite sized pieces. Lightly coat them with olive oil and season with salt and pepper. Lots of chopping for this recipe so make sure your knife is sharp and watch your fingers!

BGE Configuration

We are grilling our vegetables Direct, with the cooking grate on the Fire Ring. You can also cook Raised Direct if you prefer. Remember to use your Perforated Grid so the veggies don’t fall through the grates!

The Cook

On your stove top, saute the garlic until tender and then add the canned tomatoes. Season with salt and pepper, then bring to a simmer.

While the tomatoes simmer, stabilize your Big Green Egg at 375 – 400F and put your veggies on.  The cooking time for this step will depend on how big of pieces you chopped, so stay close by. Grill the veggies a few minutes per side, making sure to toss them around a bit so that they cook evenly. This should take no more than 10 minutes.

Once the veggies are finished on the Egg, combine them with the simmering tomatoes. Let the flavors simmer together for another 5-10 minutes. Finish with chopped basil.

Additional Notes

Ratatouille is a traditional French vegetable stew with as many variations as there are vegetable combinations. This dish also ranges from a “peasant-style” stew (like my recipe) to 5-star fine dining. The idea across the board is basically the same; vibrant vegetables in a hearty stew.

This is a great recipe to show your vegetarian friends that the Big Green Egg can do more than grill or smoke meat. The grilled vegetables add amazing depth to this dish, and I was honestly shocked at how good it tasted. Eggplants on the Big Green Egg are freaking amazing!

This is also a good way to use all the end-of-season veggies you have from your garden. You can make a huge batch of ratatouille at once and freeze it for later.

I hope you give this recipe a try, you won’t be disappointed!