Grilled Ratatouille

• 1/2 cup fruity green olive oil
• 4 tablespoons chopped parsley
• 1 tablespoon chopped fresh oregano
• 4 cloves garlic
• 3 or 4 small eggplants
• 2 red bell peppers
• 2 yellow bell peppers
• 1 medium onion, preferably sweet, peeled
• 3 or 4 medium zucchini
• 1 pound cherry tomatoes
• 3 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh basil
• Salt to taste
• Ground fresh black pepper

1. Combine olive oil, parsley, oregano and garlic.
2. Puree in food processor or blender.
3. Set aside.
4. Remove stems from eggplant and cut in half lengthwise.
5. Rub some of the oil mixture over the cut surfaces.
6. Cut peppers in half; remove stems, veins and seeds.
7. Coat with oil mixture.
8. Cut onions into slices 1/2 inch thick; coat with oil mixture.
9. Trim stems from zucchini and coat with oil mixture.
10. Trim stems from tomatoes and toss with oil mixture.
11. Grill vegetables over a low-medium charcoal fire.
12. The cherry tomatoes will cook very quickly; remove before they turn to mush.
13. The peppers, onion and zucchini should be lightly colored and barely tender.
14. The eggplant should be soft.
15. When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole).
16. Put in bowl.
17. Add the vinegar, basil, salt and pepper and toss.
18. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator.
19. To serve, return to room temperature.
20. When ready to serve, adjust seasonings.
21. Additional olive oil may be necessary.

fruity green olive oil, parsley, fresh oregano, garlic, eggplants, red bell peppers, yellow bell peppers, onion, zucchini, tomatoes, balsamic vinegar, fresh basil, salt, ground fresh black pepper

Taken from cooking.nytimes.com/recipes/4167 (may not work)