Name: Grilled Ratatouille
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 3 large beefsteak tomatoes, halved crosswise; 2 medium zucchini; 1 large eggplant; 1 small red onion, halved lengthwise (through the root end); 1/2 cup extra-virgin olive oil; 1/4 cup fresh basil leaves, roughly torn; 1/4 cup fresh flat-leaf parsley leaves, chopped; 2 tablespoons fresh thyme leaves, finely chopped; 1 clove garlic, finely chopped; Kosher salt

Directions

Prepare a grill for medium heat.
Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.

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Grilled Ratatouille

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