The dish features golden marinated eggs resting on colorful, charred vegetables, drizzled with fresh herbs and olive oil.

Marinated Eggs with Grilled Ratatouille

This vibrant dish features marinated eggs served atop a bed of grilled ratatouille, perfect for a light summer dinner.

Main
Prep 20m · Cook 30m · Total 50m
13 ingredients

Inspired by the cooperative spirit of community initiatives in Ohio and the resilience seen in disaster recovery efforts, this recipe combines fresh, seasonal ingredients and flavors from the Mediterranean region, often associated with communal dining and sustainability. The marinated eggs offer a rich protein boost, while the grilled ratatouille celebrates the bounty of summer vegetables. Together, they create a harmonious, flavorful dish that reflects both cooperation and resilience. Inspired by In Ohio, a Solar Co-Op Helps Families Go Solar for Less and FEMA Employees Warn That Trump Is Gutting Disaster Response.

Instructions

  1. In a small bowl, combine soy sauce, rice vinegar, sesame oil, and sugar to create the marinade for the eggs.
  2. Carefully place the eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes.
  3. While the eggs marinate, prepare the ratatouille. Slice the zucchini, bell pepper, and eggplant into bite-sized pieces.
  4. In a bowl, toss the vegetables with olive oil, minced garlic, salt, and black pepper.
  5. Preheat a grill or grill pan over medium heat. Grill the vegetables for about 10-15 minutes or until tender and slightly charred, turning occasionally.
  6. Once the vegetables are done, remove them from the grill and stir in chopped fresh basil.
  7. To serve, plate a generous portion of the grilled ratatouille and slice the marinated eggs in half, placing them on top. Drizzle with any remaining marinade if desired.