From The Art of Simple Food by Alice Waters

A Ratatouille is a colorful garlicky stew of summer vegetables cooked together in olive oil and their own juices and finished with basil. This recipe deviates from tradition: the same summer vegtables are first grilled until done, and only then cut in bite-size pieces, and combined with garlic, basil, and olive oil.

Prepare all the vegetables, seasoning them with salt as you go.

Trim the ends from: 1 medium eggplant & 2 medium summer squash. Cut into 1/4-inch slices.

Peel and cut crosswise into 1/4-inch thick slices: 1 large onion.

Cut in half lengthwise and remove the stem and seeds from: 2 sweet peppers.

Remove the core from: 3 ripe tomatoes. Cut off the ends and then cut in half crosswise.

Prepare a medium-hot fire and place a grill over it to preheat. When the fire is ready, clean the grill well and oil it using a cloth or paper towels.

Brush all the vegetables with: Olive oil.

Put the tomatoes cut side down on the grill over the hottest area of the fire. Leave them 3 to 4 minutes, turn them, cook them another 4 minutes, and remove them from the grill. At the same time arrange the other vegetables over the medium-hot fire and grill them about 4 minutes on each side. Keep turning as needed to keep them from burning, checking for doneness at the stem ends. Remove when tender and set aside to cool down. When all the vegetables are grilled and cool enough to handle, cut them into 1/2-inch squares.

Combine in a bowl with: 2 to 3 garlic cloves, chopped fine; Salt; 10 basil leaves, chopped into thin strips; 3 tablespoons extra-virgin olive oil.

Taste and adjust the seasoning as needed with more oil, salt, basil, or garlic. Serve warm or at room temperature.