Grilled Ratatouille of course! This is Bobby Flay’s recipe, an update of the old French classic. He makes it sound easy.
And it is as long as you stocked up at the farmers’ market. You need peppers (red and yellow), squash and zucchini, onions, tomatoes, and of course eggplant. This is the right time of year for all that so give it a go before the weather turns.
Directions are below, but you can read the full recipe for Grilled Ratatouille from the Food Network.
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.