Name: Grilled Summer Ratatouille
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds purple eggplant (about 1 large), quartered; 1 pound tomatoes (3 to 4 medium), quartered; 3/4 pound yellow summer squash, halved lengthwise; 3/4 pound zucchini, halved lengthwise; 1 medium yellow onion, quartered; 1 large red bell pepper, quartered; 1 head garlic, halved, plus 3 cloves garlic, minced; 6 tablespoons extra-virgin olive oil plus more for serving; Kosher salt and freshly ground black pepper; 6 to 7 sprigs fresh thyme; 1 to 2 tablespoons chardonnay vinegar; 1 bay leaf; 1/4 cup loosely packed fresh basil leaves, torn, plus more for serving; Grated pecorino, for serving

Directions

Place the eggplant, tomatoes, summer squash, zucchini, onion, bell pepper and halved garlic head on large sheet trays, then drizzle with 4 tablespoons olive oil, plus more if needed. Sprinkle with salt, pepper and 3 to 4 sprigs thyme.
Heat a grill or grill pan to high heat. Grill the vegetables until well charred, 3 to 4 minutes per side. Transfer the vegetables to a cutting board and cut into large dice (remove the garlic cloves from the skins). Reserve any juices.
Add the diced vegetables and their juices to a large Dutch oven and return it to the grill. Add the vinegar and remaining 2 tablespoons olive oil. Stir in the minced garlic, bay leaf and the remaining 3 sprigs thyme.
Bring to a simmer, then turn down the heat to low. Simmer, stirring occasionally, for 45 minutes to 1 hour.
Discard the bay leaf and thyme sprigs. Taste and season with salt and pepper. Stir in the fresh basil and serve with a drizzle of extra-virgin olive oil, grated pecorino and more fresh basil on top.
If you want to cook this in the oven, cook at 350 degrees F for 45 minutes to 1 hour.

Grilled Summer Ratatouille

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