Grilled Ratatouille Recipe

Bring a large pot of water to a boil. While it heats, core the 1 pound beefsteak tomatoes and score a small 'X' on their bottoms.

Carefully add the tomatoes to the boiling water for about 1 to 2 minutes, just until their skins start to loosen. Transfer them immediately with a slotted spoon to a bowl of cold water to stop the cooking. Once cool enough to handle, peel off the skins and chop the tomatoes into 1-inch pieces. Set aside.

Brush the eggplant, zucchini, and onion evenly with the remaining garlic oil. Season generously with salt and pepper.

Place the seasoned vegetables on the preheated grill. Cook until they're charred and tender, turning occasionally. The eggplant will take about 10 minutes per side, while the zucchini and onion should be ready in about 7 to 8 minutes per side. Remember that grilling times can vary depending on your specific grill.

In a Dutch oven or stockpot, heat the remaining 2 tablespoons of garlic oil over medium heat until the garlic starts sizzling and smells fragrant.

Add the chopped tomatoes and cook, stirring occasionally, for about 5 minutes, until they begin to break down and release their juices. Chop the grilled eggplant, zucchini, and onion into chunky pieces and stir them into the tomatoes along with the fresh parsley, basil, and thyme. Cook gently, just until everything is heated through. Taste and adjust the seasoning if needed, then remove from heat.