Grilled Roasted Vegetable Ratatouille

Ingredients:

• 1 small eggplant
• 3 medium tomatoes
• 1 medium zucchini
• 1 medium sweet red pepper
• 1 small red onion
• 3 tbsp. l. olive oil
• 1 tbsp + 2 tsp red wine vinegar
• 0.5 cup fresh basil leaves, thinly sliced

Preparation:

1. Slice the eggplants into 1 cm thick slices. Soak them in a bowl of lightly salted water for 15-20 minutes; drain and squeeze out any excess liquid.
2. Meanwhile, slice the tomatoes and zucchini into 1 cm thick slices. Remove the seeds from the bell pepper and cut it and the onion into 1 cm thick rings.
3. Heat a grill or grill pan to medium-high heat. Brush the vegetables on both sides with olive oil and sprinkle with 1/2 teaspoon salt and black pepper to taste. Grill (in batches if necessary), turning, until tender and crisp-charred, about 6 minutes for tomatoes, 7-8 minutes for bell peppers, onions, and zucchini, and about 10 minutes for eggplant. Let the vegetables cool.
4. Drizzle all the vegetables with vinegar. Arrange the zucchini and eggplant evenly on plates, slightly overlapping them in a circle. Top with peppers, tomatoes, and onions. Sprinkle with basil.