Grilled Ratatouille

Total: 33 min
Prep: 25 min
Cook: 8 min
Yield: 4 to 6 servings

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

Preheat the grill to medium-high.

In a large, shallow baking dish, combine the cut vegetables and tomatoes. Drizzle with 1/2 cup of olive oil and toss until everything is evenly coated. Season with salt and pepper to taste.

Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through. Remove the tomatoes from the grill, cover, and cook the remaining vegetables for an additional 2 minutes, or until they are nearly cooked through.

Transfer the vegetables to a cutting board and coarsely chop them, leaving the tomatoes whole. In a large bowl, combine the chopped vegetables and whole tomatoes. Add 2 tablespoons of olive oil, garlic, oregano, and parsley, and season with salt and pepper to taste.

Serve at room temperature.