Ingredients

2 large eggplants, cut in rounds

3 zucchini, cut in half

1 pound purple onions, quartered

3 large red peppers, sliced in ½-inch pieces

1 head garlic, roasted

6 large tomatoes, cut in quarters

2 tablespoons herbes de Provence

Kosher salt and pepper to taste

Olive oil

Red Wine Vinegar

Methods/steps

Grilling Method: Direct/ Medium Heat

Brush the eggplant, zucchini, onion and pepper strips with olive oil and sprinkle with salt. Set aside. Meanwhile, cut the top of the garlic and brush with olive oil and a sprinkle of salt. Wrap in a square of foil and put on the warming rack of the grill or over indirect heat for about 45 minutes or until caramelized and soft.

Place the vegetables directly on the cooking grate and grill until crisp tender, about 15-20 minutes, turning once halfway through the cooking time is soft and tender. Be careful not to overcook -- you want the slices to maintain their shape. Remove from the grill.

In an aluminum drip pan or Dutch oven, coat the bottom with olive oil. Layer the drip pan with the vegetables, first a layer of eggplant, then zucchini, then onion, then peppers and then a layer of the garlic that has been squeezed from the skin. Sprinkle with the herbes de Provence. Repeat the layers until all of the vegetables have been used, seasoning with dried herbs and salt and pepper to taste. Place the drip pan on the grill and cook, stirring occasionally until the juices have almost completely evaporated and the recipe looks like a vegetable stew -- about 20 minutes. When done but still hot, stir in several tablespoons of best-quality olive oil and red wine vinegar to finish the ratatouille. Serve hot, room temperature or cold.

ALL RECIPES ©ELIZABETH KARMEL 2020