Stacked Ratatouille Kebab

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Stacked Ratatouille Kebab
  • 4Servings


  • Capers
  • Fresh mint
  • Red wine vinegar
  • EVOO
  • Eggplant rounds
  • Whole white mushrooms
  • Red pepper,cut into squares
  • Summer squash, cut into half-moons


In a blender, puree capers, fresh mint, red wine vinegar and EVOO; season. Thread skewers with eggplant rounds, whole white mushrooms, red pepper squares and summer squash half-moons; brush with EVOO and season. Grill over medium-high, turning occasionally and brushing with caper dressing, until vegetables are tender and charred in spots, about 12 minutes. Drizzle with more of the caper dressing.