WW Recipe of the Day: Easy Healthy Grilled Ratatouille Skewers
Ratatouille is a staple in most Provencal kitchens. During the summer, our whole French village smells like it for about a month.
This easy variation turns the common stewed vegetable dish into a user-friendly appetizer that can be eaten standing up, instead of from a bowl with a spoon.
Vegans, vegetarians and home gardeners will find these skewers a really good choice for summer parties.
Any style of eggplant will work. I used the classic globe size, although it would be find with the long Asian variety.
One larger pepper can be used instead of the mini ones I suggest. The little peppers can be threaded whole without seeding or stemming them, which saves a little time.
How Many Calories and WW Points in these Healthy Ratatouille Skewers?
According to my calculations, each 2-skewer serving serving has 90 calories and:
1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
How to Make Grilled Ratatouille Skewers Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Divide the eggplant, zucchini, peppers and tomatoes between 6 skewers.
Whisk in the olive oil, balsamic vinegar and season with salt and pepper.
Step 4: Lightly brush the skewers with the vinaigrette.
Step 5: Heat a BBQ grill and cook the skewers until all of the veggies are browned and the eggplant is soft.
Step 6: Brush any remaining vinaigrette over the skewers and serve hot, or at room temperature.
This recipe uses most of the traditional ratatouille veggies—eggplant, zucchini, peppers and tomatoes. You can add squares of raw, sweet onion or large whole spring garlic cloves to round out the skewers if you like.
Pre-shredded sundried tomatoes are the way to go for easy cooking. Buy the ones that are just dried and packaged without additional oil.
Instead of serving olives alongside the skewer, try popping an olive on the end of the stick either before or after grilling.
In keeping with the southern French theme, I usually served a plate of soft goat cheese, tapenade or olives alongside the skewers as part of an appetizer buffet.
Ways to Use Leftover Ratatouille Skewers
Leftover grilled veggies can be removed from the skewers and tossed into a soup, salad or added to a crockpot stew.
If you've made this low carb Grilled Ratatouille Skewers, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
- 6 kebab skewers (metal or wood - if using wooden skewers, be sure to soak for 30 minutes prior to using to prevent burning)
- ½ purple (globe) eggplant, cut in ¾-inch cubes
- 1 large zucchini, sliced in ¼-inch rounds
- 6 mini red, or yellow, bell peppers
- 6 cherry tomatoes
- 1 tablespoon shredded sun-dried tomatoes (packaged without additional oil)
- 1 tablespoon olive oil
- 1-2 teaspoons balsamic vinegar
- 1 teaspoon Herbs de Provence
- Salt and pepper to taste
- Divide the eggplant, zucchini, peppers and tomatoes between 6 skewers.
- In a small bowl, whisk together the sun-dried tomatoes, vinegar and Herbs de Provence. Whisk in the olive oil, balsamic vinegar and season with salt and pepper.
- Lightly brush the vegetable skewers with the vinaigrette.
- Heat a BBQ grill and cook the skewers until all of the veggies are browned and the eggplant is soft.
- Brush any remaining vinaigrette over the skewers and serve hot, or at room temperature.
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like these easy Ratatouille Skewers, you might also like:
- Crock Pot Ratatouille
- Easy Zucchini, Tomato, Mushroom Skillet
- Stovetop Ratatouille
- WW Grilled Baby Eggplant with Yogurt Sauce
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