Directions
Preheat barbecue grill or broiler to medium-high.
Combine oil, herbs, salt and garlic in a bowl large enough to accommodate the vegetables, mix thoroughly.
Put the vegetables in the bowl and gently roll and toss to coat with the flavorings.
Place the vegetables on the grill and cook for 3–4 minutes, turn over and cook for about another 3–4 minutes or until the vegetables are nicely charred and to your liking. They continue to cook after removing them from the hot surface so adjust cooking time accordingly. Reserve the bits of vegetable flavorings that remain in the bowl as you will toss them into the finished dish. The tomatoes and zucchini need slightly less time to cook, so as they are ready remove from grill and broiler and a hold them in the bowl.
When cool enough to handle, cut the vegetables into bite size pieces on a cutting board, then return the cut vegetables to the bowl. Toss with vinegar and the remaining herb mixture.
Chef’s Narrative
This delicious twist on the classic French Ratatouille adds a smoky grilled flavor to late summer tomatoes, zucchini, eggplant and peppers. For a complete meal, serve this dish with similarly flavored grilled meats, roasts or jumbo mushroom varieties, like portobello.
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Ingredients
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3tablespoonsextra virgin olive oil
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1/4cupchopped fresh herbssavory, basil, marjoram, thyme, rosemary
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1teaspoonsalt
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2clovesgarlicminced or pressed
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1red bell pepperhalved lengthwise, stemmed and seeded
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1small eggplantcut into 1/2-inch-thick rounds
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1medium zucchinitrimmed and halved lengthwise
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2large tomatoes (or 4 Roma tomatoes)cored and halved lengthwise (if using cherry tomatoes, grill whole)
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1small red onioncut into 1/2-inch-thick rounds
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1/4teaspoonfreshly ground pepper
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2tablespoonswhite balsamic, sherry or wine vinegar
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