Bobby Flay'S Grilled Ratatouille Recipe

• 2 medium zucchini, halved lengthwise
• 2 medium yellow summer squash, halved lengthwise
• 2 Asian eggplants, halved lengthwise
• 2 medium red bell peppers, stemmed, seeded, and quartered
• 2 medium yellow bell peppers, stemmed, seeded, and quartered
• 2 medium red onions, quartered
• 1 basket cherry tomatoes (12 to 16)
• 1/2 cup plus 2 tablespoons olive oil
• Kosher salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 3 tablespoons finely chopped oregano
• 1/4 cup finely chopped flat-leaf parsley

1. Preheat a gas or charcoal grill to medium high.
2. Place the zucchini, yellow squash, eggplants, bell peppers, onions, and tomatoes in a large, shallow pan or baking dish, add 1/2 cup of the olive oil, and toss to coat. Season with salt and pepper. Grill the vegetables for 5 to 6 minutes with the grill uncovered, turning halfway through the cooking time. Remove the tomatoes, cover the grill, and cook the remaining vegetables until almost cooked through, about 2 minutes. Put the tomatoes in a large bowl.
3. Transfer vegetables to a cutting board and chop coarsely. Combine them with the tomatoes, add the remaining 2 tablespoons of olive oil, garlic, oregano, and parsely, and add salt and pepper. Serve warm or at room temperature.

zucchini, eggplants, red bell peppers, yellow bell peppers, red onions, basket cherry tomatoes, olive oil, kosher salt, garlic, oregano, flatleaf parsley

Taken from www.seriouseats.com/recipes/2008/07/bobby-flays-grilled-ratatouille-recipe.html (may not work)