Jana's Grilled Ratatouille

Jana's Grilled Ratatouille

1 large eggplant (or 2-3 small narrow eggplants), cut into small cubes
1 yellow onion, sliced
2 or more zucchini and yellow squash mix (cut into small pieces)
1-2 bell peppers, any color (cut into small pieces)
1/4 cup extra-virgin olive oil + another 1/4 cup extra-virgin olive oil
1 tomato
2 tablespoons white wine vinegar
2 cloves garlic, minced
1/2 cup fresh basil, chopped

Preheat grill to medium heat.  Prep eggplant first: trim cap and blossom end, cut into small cubes, place in colander and salt generously to draw out moisture. Let salted pieces sit for 30 minutes or so, then rinse salt and pat dry with paper towels.  

Place dry eggplant cubes in bowl with other vegetables and toss with olive oil.  Salt and pepper to taste.  Place vegetable mix in either a grill basket or a pizza pan, then grill, stirring occasionally to prevent scorching and sticking for 12-15 minutes or until tender.

In a separate bowl, whisk the other 1/4 cup olive oil with the chopped, seeded tomato and the vinegar, garlic, and basil.  Add grilled vegetables to mix and stir gently.  Serve immediately while still warm.

-Jana Eakes