A grill-oriented recipe, for those hot evenings:
Grilled Ratatouille
from:
Grilled Ratatouille Recipe - MyRecipes.com
2 bell peppers (red or yellow), seeded, stemmed, and cut into 3/4-in.-wide wedges
2 red onions, cut into 1-in.-wide wedges
1 large eggplant, cut into 1-in. chunks
2 small yellow zucchini or crookneck squash, cut crosswise into 1/4 -in.-thick slices
3 Roma tomatoes, quartered lengthwise
3 garlic cloves, chopped
1 tablespoon each finely chopped fresh oregano and flat-leaf parsley
5 tablespoons extra-virgin olive oil
1 teaspoon freshly ground black pepper
About 2 tsp. kosher salt
3 tablespoons balsamic vinegar
1/3 cup toasted pine nuts
1/2 cup crumbled ash-coated fresh goat cheese
Preparation
1. Prepare a charcoal or gas grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, light 60 briquets and let burn until covered with ash, 15 minutes. Bank evenly on 2 sides. The area over the cleared section is the indirect heat area. If using gas, turn all burners to high, close lid, and heat for 10 minutes. Then turn off 1 burner and reduce others to medium. The area over the turned-off burner is the indirect heat area.
2. In a large bowl, toss together all but the last 3 ingredients. Spread vegetables on a large rimmed baking sheet (not nonstick).
3. Cook vegetables over indirect heat, lid down, until very tender, about 60 minutes (for charcoal, add 4 briquets to each side every 30 minutes and keep measuring heat), gently stirring every 15 minutes. Drizzle with vinegar, stir, and cook 15 minutes more. Let vegetables cool. Put in a medium bowl, toss with pine nuts and salt to taste, and sprinkle with cheese.