Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Grilled Ratatouille Nicoise Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 A medley of vegetables enlivens this vegetarian side dish. Roasted plum tomatoes provide a splash of color; grilled eggplant and zucchini add smokiness. The other vegetables in the mix -- onions, red and yellow bell peppers, and garlic -- are sauteed, and fresh parsley is folded in before serving. Ingredients 6 medium tomatoes, halved and cored Coarse salt 2 medium eggplants, trimmed and sliced lengthwise into ¼-inch-thick slices 2 tablespoons olive oil, plus more for brushing vegetables Freshly ground black pepper 4 medium zucchini, trimmed and sliced lengthwise into ¼-inch-thick slices 2 small red onions, halved through the root and thinly sliced 1 red bell pepper, ribs and seeds removed, thinly sliced 1 yellow bell pepper, ribs and seeds removed, thinly sliced 2 garlic cloves, minced ¼ cup chopped fresh flat-leaf parsley 3 tablespoons sherry vinegar Directions Preheat oven to 350 degrees. Place tomatoes skin side down in a roasting pan, and sprinkle with salt. Roast until tomatoes are very soft and lightly browned, about 1 hour. Remove from oven; set aside. Meanwhile, preheat a charcoal or gas grill. Brush both sides of eggplant slices with oil; season with salt and pepper. Grill until softened, about 3 minutes per side. Transfer to a large plate. Brush zucchini slices with oil; grill until tender, 2 to 3 minutes per side. Transfer to plate. In a large saute pan, heat 2 tablespoons oil over medium-high heat. Add onions, peppers, and garlic. Saute, stirring occasionally, until onions are soft and translucent, about 5 minutes. Remove pan from heat. Stir in reserved tomatoes, eggplant, and zucchini. Season with salt and pepper; fold in parsley. Serve drizzled with vinegar. Rate it Print