Spicy Grilled Ratatouille

1 medium eggplant
1 large yellow onion
1 medium zucchini
2 pabloma peppers
1 Tablespoon grapeseed oil
1 can fire roasted tomatoes
5 large cloves garlic
1/2 cup packed fresh basil leaves
1/2 teaspoon salt


If using charcoal grill start charcoal.
Cut off ends and peel onion. Cut lengthwise into eighths. Cut off ends and cut zucchini lengthwise lengthwise into quarters. Cut off stem end of eggplant and peel. Cut lengthwise into 1/2 thick slices. Preheat grill to medium high heat. Place cut vegetables in bowl and oil with the grapeseed oil. Grill vegetables on both sides until soft. At the same time, place whole peppers on grill and cook 'til skin is black and blistered, turning often. When peppers are done, remove them to bowl and cover with towel. Remove vegetables from grill and place in oily bowl.

Peel and coarsely chop garlic. Put tomatoes and garlic in deep skillet. Bring to boil. Add basil leaves. Add salt. Reduce heat to low.

Coarsely chop grilled onions, zucchini and eggplant. Peel and seed peppers. Coarsely chop. Add all to tomato mixture on the stove. Bring back to boil. Turn off heat. Serve.

This is also good served at room temperature and like all stews, tastes even better the next day. Enjoy!