Alex Guarnaschelli’s Grilled Ratatouille

Yield: 4-6 servings

2 medium zucchini, cut into ½-inch thick slices lengthwise
2 medium eggplants, cut into ½-inch thick slices lengthwise
2 large red bell peppers, cored, seeded and cut into 4 “cheeks”
1-cup extra-virgin olive oil
Maldon salt
½-teaspoon red pepper flakes
1-tablespoon dark brown sugar
1-tablespoon garlic powder
2 small yellow onions, minced
4 large cloves garlic, minced
6 sprigs fresh thyme
3 tablespoons tomato paste
1-pint cherry tomatoes, halved
2-tablespoons Balsamic vinegar
½-cup freshly grated Parmesan cheese
4 sprigs basil, coarsely chopped, stems and all

1. Preheat the grill.
2. Season: Arrange the zucchini, eggplant and peppers in a single layer on a large baking sheet. Drizzle with 6 tablespoons of the olive oil. Then, season with salt and the red pepper flakes on both sides. Make sure the grill is clean, oiled and hot.
3. Cook: Arrange the vegetables in a single layer on the hotter parts of the grill and cook until they are tender to the touch and charred but not falling apart, 6-8 minutes. Use a pair of metal tongs to remove the vegetables from the grill and arrange in a single layer on a flat surface to cool slightly. Sprinkle half of the brown sugar on the peppers. Dust the zucchini and eggplant with the garlic powder.
4. Dice and assemble: Cut the cooled vegetables into a relatively small dice. Taste for seasoning. Preheat a large skillet and add the onion, garlic, thyme and remaining olive oil. Season with salt and cook over medium heat until the onions are tender and the thyme starts to flake off the sprigs, 8-10 minutes. Stir in the tomato paste and cook, stirring, 2-3 minutes more. Add the grilled vegetables and cook until all flavors meld, 3-5 minutes more.
5. Season tomatoes: Arrange the tomatoes, flesh side up on a flat surface. Season with salt and the remaining half of the brown sugar. Drizzle with ½ of the Balsamic.
6. Serve: Remove the sprigs of thyme. Stir in the remaining Balsamic, Parmesan, basil and the cherry tomato mix. Transfer to a serving bowl. This can make a whole meal with a loaf of crusty bread...