Name: Grilled Ratatouille
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H33M0.000S
Yield: 4 to 6 servings
Cuisine: french
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

Directions

Preheat grill to medium-high.
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.

Grilled Ratatouille

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