Grilled Ratatouille Salad

• 2 tablespoons safflower oil or other neutral oil
• Kosher salt
• 2 medium eggplants (about 1 pound), halved lengthwise
• 1 1/2 pounds tomatoes
• 1 pound mixed summer squash, halved lengthwise
• 1 red bell pepper
• 8 scallions, trimmed
• 3 tablespoons extra-virgin olive oil, divided
• Freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoons roughly chopped fresh tarragon

1. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Lightly sprinkle salt over cut sides of eggplant and let sit for 15 minutes (you will see beads of water form on the surface). Rinse eggplant and pat dry.
2. Lay eggplant, tomatoes, squash, bell pepper, and scallions on a baking sheet and drizzle with 1 Tbsp. oil; season with salt and pepper.
3. Grill vegetables, turning occasionally, until tender, transferring them to a baking sheet as they are done. The tomatoes, scallions, and eggplant will cook the fastest (2-5 minutes); the squash and bell pepper will take about 5 minutes.
4. Slice three-quarters of the tomatoes in half and grate the cut side over the coarse holes of a box grater into a medium bowl (discard core and any tomato skin left in your hand). Whisk in vinegar and remaining 2 Tbsp. oil; season to taste with salt and pepper. Set vinaigrette aside. Chop remaining tomatoes and transfer to a large bowl. Chop remaining grilled vegetables into 1/2-inch pieces and add to bowl. Drizzle tomato vinaigrette over and toss gently to coat. Transfer vegetables to a serving platter or bowl and garnish with tarragon

safflower oil, kosher salt, eggplants, tomatoes, summer, red bell pepper, scallions, extravirgin olive oil, freshly ground black pepper, balsamic vinegar, tarragon

Taken from www.epicurious.com/recipes/member/views/-grilled-ratatouille-salad-51180781 (may not work)