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Grilled Summer Ratatouille
Ingredients
  • 1 ½ pounds purple eggplant (about 1 large), quartered
  • 1 pound tomatoes (3 to 4 medium), quartered
  • ¾ pound yellow summer squash, halved lengthwise
  • ¾ pound zucchini, halved lengthwise
  • 1 medium yellow onion, quartered
  • 1 large red bell pepper, quartered
  • 1 head garlic, halved, plus 3 cloves garlic, minced
  • 6 tablespoons extra-virgin olive oil plus more for serving
  • Kosher salt and freshly ground black pepper
  • 6 to 7 sprigs fresh thyme
  • 1 to 2 tablespoons chardonnay vinegar
  • 1 bay leaf
  • ¼ cup loosely packed fresh basil leaves, torn, plus more for serving
  • Grated pecorino, for serving
Steps
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