Grilled Eggplant Ratatouille

Ingredients:

• 2 zucchinis, cut into 4 pieces lengthwise
• 2 yellow zucchini, cut into 4 pieces lengthwise
• 2 eggplants, cut in half lengthwise
• 2 red bell peppers, stemmed, seeded and quartered
• 2 yellow bell peppers, stemmed, seeded and quartered
• 2 red onions, cut into 4 pieces
• 550 ml cherry tomatoes
• 1/2 tbsp. olive oil, plus 2 tbsp. l.
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh oregano leaves
• 1/4 cup finely chopped parsley leaves

Preparation:

1. Preheat grill to medium-high heat.
2. Place the chopped vegetables and tomatoes in a large shallow baking dish, add 1/2 cup olive oil, and toss well. Season with salt and pepper to taste. Transfer the vegetables to the grill and cook for 5-6 minutes, turning once halfway through. Remove the tomatoes, cover the grill, and cook the remaining vegetables for another 2 minutes, or until almost tender. Transfer the vegetables to a cutting board and roughly chop (leave the tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add 2 tablespoons olive oil, garlic, oregano, and parsley, and season with salt and pepper to taste. Serve the ratatouille at room temperature.