"A grilled twist on classic ratatouille that's incredibly delish, easy to make and so satisfying."
- Debra Klein
Eggplant, zucchini, bell pepper, red onion, tomato, olive oil, balsamic vinegar, oregano
Slice eggplant, pepper and squash lengthwise in 1/4" thickness.
Thickly slice onions into rounds. Brush veggies on both sides with olive oil.
Place oiled vegetables onto preheated grill in a single layer. After 4 minutes, flip to other side and repeat.
Chop grilled veggies plus tomatoes into bite sized pieces. Drizzle on balsamic vinegar, salt and pepper. Toss and add oregano.