Ratatouille Of Grilled Vegetables

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SF Gate


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For the sauce

3 pounds ripe tomatoes

2 tablespoons extra virgin olive oil

1/2 cup chopped onion

4 garlic cloves, minced

1 tablespoon fresh thyme leaves

1 teaspoon fine sea salt or kosher salt

For the vegetables

1 large eggplant

4 to 5 zucchini, or a mix of zucchini and crookneck squash

2 large red or green bell peppers

1/4 to 1/3 cup extra virgin olive oil

1 1/2 teaspoons fine sea salt or kosher salt

1 teaspoon freshly ground pepper

1 tablespoon minced fresh thyme leaves

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