Grilled Ratatouille Salad

Ingredients

• 6 servings pepper black freshly ground
• 1 small eggplant sliced lengthwise into 12-inch-thick strips
• 12 cup basil fresh
• 12 teaspoons thyme leaves fresh roughly chopped
• 1 head garlic halved lengthwise
• 1 tablespoon kosher salt for seasoning
• 12 cup olive oil extra-virgin
• 1  bell pepper red seeded sliced into wide strips
• 1 large tomatoes ripe
• 2 tablespoons citrus champagne vinegar 
• 1  baby squash yellow sliced lengthwise into 12-inch-thick strips
• 1 large zucchini sliced lengthwise into 12-inch-thick strips

Equipment

• bowl
• grill
• aluminum foil

Directions

1. Prepare an outdoor grill with a hot fire.
2. Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside.
3. Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until "kissed by the grill" and just tender, 2 to 3 minutes per side.
4. Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato.
5. Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables.
6. Serve warm or at room temperature.