Grilled Ratatouille
"[ Photographs: Joshua Bousel ] About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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1/4 cup, plus 2 tablespoons extra-virgin olive oil, divided
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2 tablespoon white balsamic vinegar
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3 teaspoons freshly minced garlic (about 3 medium cloves)
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1 tablespoon finely chopped fresh basil leaves
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2 teaspoons finely chopped fresh marjoram leaves
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1 teaspoon finely chopped fresh thyme leaves
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3 roma tomatoes, halved lengthwise
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1 large zucchini, quartered lengthwise
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1 large yellow squash, quartered lengthwise
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1 medium globe eggplant, cut into 1/2-inch rounds
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1 large yellow onion, cut into 1/2-inch rounds and skewered horizontally
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1 red bell pepper, stemmed, seeded, and halved
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1 yellow bell pepper, stemmed, seeded, and halved
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Kosher salt and freshly ground black pepper
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Type of fire: Direct
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Grill heat: medium-high
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