Pasta Alla Norma

Grilled Vegetable Ratatouille
 
This recipe is adapted from “The Art of Simple Food” by Alice Waters. 
Serves two as a main dish or three to four as a side dish.

Cut each of the following into thick slices (1/2 inch):    

     1 small eggplant
     1-2 summer squash (I used yellow crookneck)
     1 red bell pepper
     2 tomatoes, cut in half (I used a yellow heirloom)

Brush vegetable slices with olive oil and season lightly with salt and pepper.  Place vegetables on a removable grill pan.  Put pan over medium hot grill and cook 3-4 minutes.  Turn and continue cooking another 3-4 minutes.  Remove individual vegetables to a large bowl as they are lightly browned and tender.  When cool enough to handle, cut any large pieces into smaller chunks.

Dressing:  Combine in a  small jar with a lid and shake well:

     2 cloves garlic, minced
     2 T. olive oil
     1 T. red wine vinegar
     Salt and pepper to taste

Toss the vegetables with the dressing and 8-10 basil leaves, cut into strips.  Serve either warm or at room temperature.  Leftovers are good as a cold salad the next day.