This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
|3||large beefsteak tomatoes, halved crosswise|
|1||small red onion, halved lengthwise (through the root end)|
|1/2 cup||extra-virgin olive oil|
|1/4 cup||fresh basil leaves, roughly torn|
|1/4 cup||fresh flat-leaf parsley leaves, chopped|
|2 tablespoons||fresh thyme leaves, finely chopped|
|1 clove||garlic, finely chopped|
Prepare a grill for medium heat.
Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.