Grilled and Marinated Ratatouille

Preparation

1. Step 1

   Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.

2. Step 2

   Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.

3. Step 3

   Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.

4. Step 4

   Cut onions into slices ½ inch thick; coat with oil mixture.

5. Step 5

   Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.

6. Step 6

   Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.

7. Step 7

   When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.

8. Step 8

   Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.

9. Step 9

   When ready to serve, adjust seasonings. Additional olive oil may be necessary.