Grilled Ratatouille

• 1 medium peeled eggplant, halved lengthwise (about 1 pound)
• 1 teaspoon kosher salt, divided
• 2 medium zucchini, halved lengthwise
• 1 medium red bell pepper, halved lengthwise
• 1 medium green bell pepper, halved lengthwise
• 1 medium red onion, quartered
• Cooking spray
• 1 cup diced plum tomato (about 2)
• 1 tablespoon extravirgin olive oil
• 2 teaspoons herbes de Provence
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced

1. Sprinkle cut sides of eggplant with 3/4 teaspoon salt. Let drain 1 hour. Rinse well; pat dry with paper towels.
2. Prepare grill.
3. Coat eggplant, zucchini, bell peppers, and onion with cooking spray. Place vegetables on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool.
4. Coarsely chop vegetables, and place in a large bowl. Stir in remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients, stirring until blended.

peeled eggplant, kosher salt, zucchini, red bell pepper, green bell pepper, red onion, cooking spray, tomato, extravirgin olive oil, herbes, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/grilled-ratatouille-2 (may not work)