Grilled Vegetable Ratatouille
Appears in Cook's Illustrated July/August 2011
WHY THIS RECIPE WORKS
A well-made ratatouille embodies the essence of flavors from the south of France, including firm eggplant, zucchini, caramelized onions, heady garlic, and garden-fresh herbs. Bringing the mixture together are the ripest of tomatoes. Yet too...