Everything you love about the classic French dish… on a stick!

These grilled Ratatouille Skewers are a handheld, deconstructed take on the traditional recipe—stacked high with eggplant, zucchini, summer squash, and red onion, then kissed by the grill until perfectly tender and charred. Channel your “inner chef” (yes, I’m referring to Remy from Ratatouille!) and prepare to be amazed by the simplicity and scrumptiousness of these veggie kabobs.

A few reasons why I love making these skewers:

  • It’s a deconstructed classic: This is ratatouille with a twist—stacked and skewered instead of stewed, for a fresh take on the French favorite.
  • The skewers are deliciously charred: Grilling adds smoky depth and caramelized edges that take these humble veggies to the next level.
  • They’re pretty! The vibrant layers of eggplant, zucchini, squash, and red onion make for an eye-catching dish that looks as good as it tastes.
  • It’s a simple side dish that’s crowd-pleasing: Serve them topped with your favorite warm marinara for that classic ratatouille feel—everyone will dig in!
Step 1: Slice the eggplant, zucchini, and squash into ¼-inch rounds. Cut the red onion into 1 to 2-inch chunks, keeping layers intact.
Step 2: Soak wooden skewers for 15 minutes to prevent burning, and thread veggies in any pattern, then mist or brush all sides with olive oil.
Step 3: Sprinkle salt and pepper all over and place on the grill set at medium-high for 15 to 20 minutes, rotating a few times while they cook.
Step 4: Once the veggies are soft and lightly charred, they’re done! Serve hot or at room temperature, topped with marinara sauce.

As a nutritionist and veggie enthusiast, I love giving iconic dishes a new spin— especially when it helps people enjoy more plants in fun and approachable ways. This one’s great for weeknight dinners, weekend BBQs, or even as a meal-prep staple (they’re just as good cold!). If you’ve already tried my Grilled Peach-Pecan Salad, Zucchini Roll-Ups, or Grilled Corn Salsa, this one’s a must-add to your summer grill spectacular!

To transform each skewer into a meal, you can easily add a protein of choice: chunks of chicken, fish, shrimp, steak, or tofu. Have fun with the presentation and serve with warm marinara sauce to pour over the tops. Use your favorite brand or whatever is on sale, and feel free to dial up the flavor by adding some Italian seasoning or herbs de Provence.

Whether you’re serving these at a backyard bash or just looking to shake up your usual veggie routine, Ratatouille Skewers are an easy win. They’re a cinch to assemble, quick to cook, and endlessly flexible. Plus, they make eating the rainbow feel like a total treat. So grab your skewers, fire up the grill, and bring a little French flair to your next meal—no passport required!

Try my Eggplant Parmesan!

(5 stars) 3 ratings

Grilled Veggie Skewers with Marinara (Ratatouille Style!)

Everything you love in the classic French dish…on a stick! Channel your inner chef and make these kebabs—you will be amazed by the simplicity and scrumptiousness of these skewers. 
Yield: 4 skewers
Prep Time: 15 minutes
Total Time: 35 minutes
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Ingredients
 

  • 1 small eggplant*, sliced into ¼-inch circles
  • 1 medium green zucchini, sliced into ¼-inch circles
  • 1 medium yellow summer squash, sliced into ¼-inch circles
  • 1 medium red onion, sliced into 1 to 2-inch chunks
  • ¼ to ½ teaspoon kosher salt
  • Pepper to taste
  • 1 cup marinara sauce
Ingredient Details to Know
If the eggplant circles are much larger than the zucchini or squash slices, slice them in half. Keeping everything a semi-similar size helps ensure the veggies cook evenly and are easier to manage on the grill.

Instructions
 

  • Soak wooden skewers in water for about 15 minutes, as this will prevent them from burning on the grill. Pierce the sliced veggies on the skewers in any preferred pattern (I typically alternate 2 slices of each) and generously mist all sides with olive oil spray. Alternatively, you can brush them with oil, too.
  • Sprinkle salt and pepper all over and place on the grill set at medium-high for 15 to 20 minutes, rotating a few times while they cook. The veggies should be soft and lightly charred.
  • Serve hot or at room temperature, topped with warm marinara sauce.

Notes

• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 skewerCalories: 110Carbohydrates: 17gProtein: 4gTotal Fat: 4g— Unsaturated Fat: 3.5g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 290mgPotassium: 795mgFiber: 6gTotal Sugar: 9g— Natural Sugar: 9g— Added Sugar: 0gVitamin C: 23mgCalcium: 44mgIron: 1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!