Ratatouille, a classic Provençal stew filled with tomatoes, zucchinis, eggplants, and herbs de provence, usually simmer over low heat on the stove. Ours is a take on the classic—we grilled (or broiled) the vegetables as an easy way to evoke smoky flavor and character. The tomatoes get cooked into a delicious tomato and chickpea sauce. Cook, relax, and enjoy!

What you’ll need:
1 small yellow onion
2 large cloves garlic
¼ oz fresh parsley
15-oz can chickpeas
14.5 oz can cherry tomatoes
2 ciabatta rolls
1 oz butter
1 eggplant
1 zucchini
2 tsp herbs de provence
olive oil
coarse salt
freshly ground black pepper

Equipment:
medium saucepan
grill, grill pan, or rimmed baking sheet
aluminum foil

Recipe steps:

1. Prep ingredients
   Preheat grill or grill pan to medium-high or broiler with rack 6 inches from heat source. Peel and finely chop onion. Peel and finely chop garlic and place half in a small bowl. Remove parsley leaves and tender stems and finely chop almost all, reserving just a little for garnish. Drain and rinse chickpeas.

2. Make sauce
   Heat 1 tablespoon oil in a medium saucepan over medium-high. Add onions and cook, stirring until softened, about 4 minutes. Add half of garlic and cook until fragrant, about 1 minute. Stir in canned tomatoes and bring to a simmer. Cook, stirring often, until slightly thickened, about 10 minutes.

3. Prep garlic bread
   Meanwhile, split ciabatta rolls in half. Spread butter on bottom halves of bread. Sprinkle with reserved garlic, parsley, and season with salt and pepper. Place tops back on and wrap tightly with aluminum foil.

4. Grill vegetables
   Trim ends from eggplant and zucchini. Cut eggplant lengthwise into eighths and zucchini lengthwise in quarters. Brush vegetables with 2 tablespoons oil. Sprinkle evenly with herbs de provence, salt, and pepper. Grill (or broil), turning occasionally until lightly charred and tender, 15–20 minutes total.

5. Grill bread
   Place bread packets on grill until butter is melted and bread is warmed through, about 10 minutes. Alternately, place in oven for 10 minutes and remove foil, baking for another 3 minutes for a crispier crust.

6. Finish & serve
   Reheat tomato sauce if necessary and add chickpeas, stirring occasionally, until warm, about 2 minutes; season with salt and pepper. Transfer chickpea mixture to a platter and top with vegetables. Serve garlic bread alongside for dipping. Enjoy!

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