Short Cut Ratatouille

• 1/2 pound grilled eggplant (available from a carryout shop)
• 6 ounces grilled zucchini (from a carryout shop)
• 6 ounces grilled red, yellow and green peppers (from a carryout shop)
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 medium ripe tomato, chopped
• 1 tablespoon minced fresh herbs, like parsley, thyme and basil
• Salt and freshly ground black pepper

1. Dice the grilled vegetables into 1/2-inch cubes, and set aside.
2. Heat the oil in a skillet, add the onion and garlic and saute over medium heat until the onion has softened.
3. Add the tomatoes, cook a minute or so, then fold in the diced grilled vegetables.
4. Cook, stirring mixture with a wooden spoon for a few minutes, fold in the herbs, and then season to taste with salt and pepper.
5. Serve warm or at room temperature.

zucchini, grilled red, extra virgin olive oil, onion, clove garlic, tomato, fresh herbs, salt

Taken from cooking.nytimes.com/recipes/8232 (may not work)