Grilled Vegetable Ratatouille

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I never write reviews but have to for this recipe. I have been making this for several years - it is excellent! All the grilling is rather labor intensive but worth it and could be done in batches. It works just as well roasted in the oven and is a little easier. My husband and I love it. I grill the veggies until they are quite soft and we eat it on toasted baguette (or other bread slices topped with parm, feta or similar cheese - whatever I have on hand. I don't care much for eggplant so I reduce it and increase the squashes. I think the roasted garlic and the vinegar are key. I usually double the recipe using local fresh vegs in the summer. It freezes beautifully so for us it's a summer treat again in the dead of winter. We've had friends stop in when having it as "leftovers" and they were amazed. So, it could be served as an appetizer, or a side but most worthy to be the main event. Excellent!!!

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This is our most favorite summer recipe!!! We use fresh veggies from our garden or a local market and if you can make or find a good rich sourdough bread to dip in the dressing, you will be amazed!!!

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Very good flavor, A bit of work on the Weber(charcoal grilling the veggies. Keep your eye on the veggies to prevent over cooking or burning.