Use the grill to add a summery twist and a smoky charred flavor to this ratatouille, or vegetable stew. Taking local cherry tomatoes and reducing them down into a thick, syrupy sauce coats the vegetables, but maintains their crisp grill marks. —Jillian Bernardini
large eggplant, cut into 1/2 inch rounds
large summer squashes, halved
red bell peppers, seeded and quartered
red onion, cut into 1/2 inch rounds widthwise
olive oil, plus additional for grilling the vegetables
Light a charcoal grill or turn a gas grill to medium-high heat.
Brush the eggplant, squash, bell peppers, and onion with olive oil, and season with salt and pepper.
Set the vegetables on the grill, with eggplant and squash over more direct heat, and cook for 4 minutes. When dark grill marks form, use a pair of tongs to turn the vegetables and grill on the other side, cooking for an additional 4 minutes. Place the vegetables on a plate, cover with foil, and set aside.
In a large skillet over medium heat, add the olive oil, garlic, and tomato paste, and cook for about 2 minutes.
Add the cherry tomatoes, and cook for 5 minutes. Pour in the vegetable stock, and bring to a simmer, stirring often, for 15 minutes. As the sauce thickens and reduces, use a wooden spoon to gently press on the tomatoes, so their juices evaporate into the pan.
Place the grilled vegetables on a cutting board, and cut into 3/4 inch pieces.
Transfer to a large bowl, and pour the tomato mixture over the grilled vegetables. Sprinkle with basil and parsley, gently stir to combine, and season with more salt and pepper, if you like.