Grilled Ratatouille

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1 medium peeled eggplant, halved lengthwise (about 1 pound)

1 teaspoon kosher salt, divided

2 medium zucchini, halved lengthwise

1 medium red bell pepper, halved lengthwise

1 medium green bell pepper, halved lengthwise

1 medium red onion, quartered

Cooking spray

1 cup diced plum tomato (about 2)

1 tablespoon extravirgin olive oil

2 teaspoons herbes de Provence

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

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