It has been since mid June too hot (over 100f) here in Cyprus therefore haven't been hanging out in the kitchen unless you call opening watermelon and tuna cans an abstract form of cooking.
But sadly in my fridge there lies, calling out, a lonely eggplant, some half dead cherry tomatoes, red peppers and a very lonely limp yellow squash. Found a great grilled ratatouille recipe by Bobby Flay, served it over angel hair pasta... it was delightful! All done on the barbecue outside! (I cheated and cut my vegetables first, worked fine)
Here is the recipe from his website:
Grilled Ratatouille
Directions
2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves
Preheat grill to medium-high.
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
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