Smoky Ratatouille For A Crowd
|Yellow squash||2 Medium, cut lengthwise into planks about 1 inch thick|
|Zucchini||2 Medium, cut lengthwise into planks about 1 inch thick|
|Eggplants||2 Medium, cut lengthwise into planks about 1 inch thick|
|Red onions||2 , peeled and cut into rings about 1 inch thick|
|Plum tomatoes||6 , halved|
|Red bell peppers||3 , halved and seeded|
|White mushrooms||1 Pound, trimmed and cleaned (Large Variety)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Cracked black pepper||To Taste|
|Balsamic vinegar||3⁄4 Cup (12 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Minced garlic||2 Tablespoon|
|Roughly chopped mixed fresh herbs||1 Cup (16 tbs) (Parsley, Basil, Oregano, Rosemary, Thyme, And/Or Sage)|
In a large bowl, combine all of the vegetables with the vegetable oil and salt and pepper to taste and toss well.
Place the vegetables on the grill over a medium-hot fire and cook until they are golden brown and tender.
You will have to keep a careful eye on the grill, because with all of the different shapes and sizes, the vegetables are going to be finishing at different times: It will take 4 to 5 minutes per side for the squash, zucchini, onions, and eggplant; 6 to 9 minutes total for the tomatoes; 5 to 7 minutes per side for the bell peppers; and 8 to 10 minutes total for the mushrooms.
As you remove the cooked vegetables from the grill, set them aside to cool a bit.
As soon as they are cool enough to handle, cut them into bite-sized pieces and place in a large bowl.
Add the vinegar, olive oil, garlic, and herbs and toss gently.
Season to taste with salt and pepper