Grilled Ratatouille

Grilled Ratatouille
2 large eggplants, halved lengthwise
2 large green zucchinis, halved lengthwise
3 red onions, halved
15 roma tomatoes, halved
2 green bell peppers, halved and seeded
2 red bell peppers, halved and seeded
1 bunch green onions

Drizzle all the vegetables lightly with oil, then place on a preheated grill. Char them until visible grill marks appear and the vegetables are tender, flipping them as necessary. Cool vegetables until they can be handled, then cut into a large dice. Toss all together and season with additional oil, kosher salt, and cracked black pepper. 

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• Basil lime pesto
• Purple basil garnish