July 2022

Grilled Ratatouille 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. 10