I am so doing this! It's a good cooking video, too, only 3:18 and worth watching all the way through.
By MELISSA CLARK
The New York Times
When it comes to ratatouille, there is no shortage of recipes. There’s the traditional, time-consuming kind in which you sauté all the vegetables separately, then stew them together slowly in a casserole. There’s the shortcut method of simmering everything at once. There’s roasted ratatouille, microwaved ratatouille and even steamed ratatouille ...
Finally, there’s grilled ratatouille, a recipe with many charms both in the method and the result. ... Grilling adds a smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs.