I served this over Creamy Goat Cheese Orzo which was the perfect creamy, tangy background for the ratatouille.
1 Japanese eggplant, halved lengthwise
1 red bell pepper, quartered and seeded
1 red onion, cut into 1/2-inch-thick rounds
1 small tomato, halved and seeded
1/2 zucchini, cut lengthwise
1/2 yellow squash, cut lengthwise
2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
2 teaspoons fresh lemon juice
1 teaspoon minced lemon zest
Preheat grill to medium. Brush grill grate with oil.
Toss eggplant, bell pepper, onion, tomato, zucchini, and yellow squash with 2 tablespoons oil, then season with salt and freshly ground black pepper.
Grill vegetables, covered, until tender and marks appear, 3 minutes per side. Chop all vegetables, except tomato, then transfer them to a bowl.
Puree tomato, 1 tablespoon oil, thyme, lemon juice, and zest in a food processor until smooth, then toss with the vegetables in the bowl.
From Cuisine at Home, Issue 94, July/ August 2012