Grilled Vegetable Ratatouille

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1 large head garlic, top sliced off to expose tips of garlic cloves

5 tablespoons extra-virgin olive oil, divided

2 1/4 teaspoons salt

1 3/4 teaspoons freshly ground black pepper

2 large, ripe tomatoes (about 3/4 pound), halved

1 small eggplant (about 1 pound), trimmed and cut lengthwise into 1/2-inch slices

1 large zucchini (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices

1 large yellow squash (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices

1 small red onion (about 1/2 pound), peeled and sliced into 1/2-inch rings

1 medium red bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise

1 medium yellow bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise

1/4 cup sherry vinegar

3 tablespoons freshly minced basil leaves

2 tablespoons freshly minced parsley leaves

1 tablespoon freshly chopped thyme leaves

Freshly grated Parmesan, for garnish