Grilled Vegetable Ratatouille
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Appears in Cook's Illustrated July/August 2011
Why heat up your kitchen to cook vegetables when you can get crisp-tender texture and deep, smoky char from your grill?
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...
