Grilled Ratatouille

 

Ingredients:

• 2 zucchini, cut into quarters lengthwise
• 2 yellow squash, cut into quarters lengthwise
• 2 Japanese eggplant, halved lengthwise
• 2 red bell peppers, stemmed, seeded, and quartered
• 2 yellow bell peppers, stemmed, seeded, and quartered
• 2 red onions, quartered
• 1 pint cherry tomatoes
• 1/2 cup olive oil, plus 2 tablespoons
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh oregano leaves
• 1/4 cup finely chopped flat-leaf parsley leaves

Preparation:

1. Preheat grill to medium-high. 
2. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

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