How to make Grilled Ratatouille

This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.

 

INGREDIENTS

3 large beefsteak tomatoes, halved crosswise

2 medium zucchini

1 large eggplant

1 small red onion, halved lengthwise (through the root end)

½ cup extra-virgin olive oil

¼ cup fresh basil leaves, roughly torn

¼ cup fresh flat-leaf parsley leaves, chopped

2 Tbsp fresh thyme leaves, finely chopped

1 clove garlic, finely chopped

Kosher salt

DIRECTIONS

1. Prepare a grill for medium heat.

2. 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.

3. 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.