Grilled Vegetable Ratatouille

Instructions

1. Step 1

   Preheat the grill to high heat and clean the grate.

   Timer: 10 min (fixed)

   Cookware: grill

2. Step 2

   Place the eggplant, zucchini, bell peppers, and onion in a mixing bowl. Coat them with 2 ¼ tbsp (35 ml) olive oil, 1 tsp (6 gr) salt, the black pepper, and thyme.

   Timer: 5 min (fixed)

   Ingredients used: 450.0 gr Eggplant, 6.0 gr Fine Salt, 2.0 gr Ground Black Pepper, 35.0 ml Olive Oil, 300.0 gr Red Bell Pepper, 2.0 gr Thyme, 200.0 gr Yellow Onion, 400.0 gr Zucchini

   Cookware: mixing bowl

3. Step 3

   Grill the peppers and onion, turning occasionally, until charred in spots and tender. Transfer them to the cutting board.

   Timer: 10 min (fixed)

   Cookware: cutting board, grill, tongs

4. Step 4

   Grill the eggplant and zucchini until marked and tender, turning once. Transfer them to the cutting board.

   Timer: 8 min (fixed)

   Cookware: cutting board, grill, tongs

5. Step 5

   Coat the tomatoes with 2 tsp (10 ml) olive oil. Grill cut-side down until lightly charred, then turn and cook just until softened.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 500.0 gr Tomato

   Cookware: grill, tongs

6. Step 6

   Let the grilled vegetables cool briefly, then cut them into bite-sized pieces and place them in a serving bowl.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, serving bowl

7. Step 7

   Whisk the garlic, red wine vinegar, olive oil, and ¼ tsp (2 gr) salt in a small bowl.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 12.0 gr Garlic, 15.0 ml Olive Oil, 15.0 ml Red Wine Vinegar

   Cookware: small bowl

8. Step 8

   Pour the dressing over the grilled vegetables, add the basil, and toss gently. Serve warm or at room temperature.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Basil

   Cookware: serving bowl