Ratatouille Tabbouleh

This hearty take on tabbouleh includes cooked ratatouille spiraled vegetables along with the traditional bulgur, fresh tomatoes, scallions and parsley. 

Ratatouille Tabbouleh
Photo: © Con Poulos
Active Time:
1 hrs 45 mins
Total Time:
3 hrs 45 mins


Ratatouille Spirals

  • 3 pounds beefsteak tomatoes, scored with an “X” on the bottoms

  • 3 tablespoons extra-virgin olive oil, divided, plus more for brushing

  • 2 large garlic cloves, finely chopped

  • 1/2 teaspoon crushed red pepper

  • Kosher salt

  • 2 cups country bread, cubed

  • 2 1/2 pounds firm medium zucchini, cut lengthwise into 1/8-inch-thick strips

  • 2 1/2 pounds small eggplant, preferably Japanese, cut lengthwise into 1/8-inch-thick strips

  • 3 roasted red bell peppers, cut into 1/2-inch strips

  • 18 oil-packed anchovies, cut into thin strips

  • 3/4 pound fresh mozzarella, cut into 2-by- 1/2-inch sticks


  • 1 cup medium-grade bulgur (5 ounces)

  • Boiling water

  • 2 cups chopped or quartered tomatoes and cherry tomatoes

  • 2 scallions, thinly sliced

  • 1/2 cup coarsely chopped flat-leaf parsley

  • 2 tablespoons fresh lemon juice

  • 1/4 cup extra-virgin olive oil

  • Salt

  • Freshly ground pepper


Make the Ratatouille Spirals

  1. In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain. Slip off the skins and halve the tomatoes crosswise. Coarsely chop the tomatoes, keeping the juices and seeds.

  2. Preheat the oven to 375°F. In a large, deep skillet, heat 2 tablespoons of the oil. Add the garlic and crushed pepper and cook over moderate heat for 1 minute. Add the tomatoes and juices and season lightly with salt. Cook, stirring frequently, until the sauce has thickened, about 25 minutes.

  3. Meanwhile, on a baking sheet, toss the bread with the remaining 1 tablespoon of olive oil. Toast for about 15 minutes, stirring once, until golden.

  4. In two separate colanders, toss the zucchini and eggplant with 1 tablespoon of salt each and let drain for 15 minutes. Shake out the excess liquid and pat the slices dry.

  5. Spoon the tomato sauce into a shallow 2 1/2-quart baking dish and scatter the bread cubes on top. On a work surface, top each zucchini slice with a slice of eggplant; blot dry if necessary. Place a strip of roasted pepper and anchovy and a stick of mozzarella at one end of each stack and roll up. Stand the rolls in the baking dish and brush with oil.

  6. Cover with parchment paper. Bake for about 1 hour and 15 minutes, until the vegetables are just tender and the ratatouille is bubbling; remove the parchment halfway through baking. Let rest for 15 minutes. Chop 2 1/2 cups of the vegetables for the tabbouleh (you should have enough leftover for another meal).

Make the Tabbouleh

  1. In a large heatproof bowl, cover the bulgur with 2 inches of boiling water and let stand until softened, about 20 minutes. Drain and press out the excess water; let cool. Return the bulgur to the bowl and add the tomatoes, scallions, parsley and chopped ratatouille.

  2. In a small bowl, whisk the lemon juice with the olive oil and season with salt and pepper. Pour the dressing over the tabbouleh and toss well.

Suggested pairing

Fruit-forward, light-bodied northern Italian red.

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