RATATOUILLE
1 lb (454 g) eggplant, in ¼-inch (6 mm) slices ½ lb (226 g) zucchini, in ¼-inch (6 mm) slices ½ lb (226 g) yellow squash, in ¼-inch (6 mm) slices 2 red bell peppers, in thin rings 6 tbsp (90 mL) olive oil Kosher salt Freshly ground pepper ½ red onion, in ¼-inch (6 mm) rings ¾ cup (180 mL) tomato purée 3 garlic cloves, thinly sliced Leaves of 4 sprigs of fresh oregano 6 oz (170 g) feta cheese Flat-leaf parsley, finely chopped Heat grill to medium. Combine in an eight-by-eight inch (20-by-20 cm) baking pan or a 10-inch (25-cm) cast iron frying pan the eggplant, zucchini, squash and bell peppers and toss with three tablespoons (45 mL) of olive oil and generous amounts of salt and pepper. Brush onions with one tablespoon (15 mL) of the oil and sprinkle with salt. Arrange all vegetables on grill and cook until they have grill marks and begin to soften, three to four minutes. Turn and grill another two minutes. Meanwhile, pour tomato purée into the baking or frying pan, and season with salt and pepper. Add garlic and half of the leaves from the oregano sprigs, stirring to combine mixture well. Transfer grilled vegetables to a plate. Spread eggplant on tomato puree, overlapping slices slightly. Follow with a layer of zucchini, then a layer of onions, then peppers, then squash. If you have more vegetables, repeat layers until all the vegetables have been added. Press down slightly on vegetables, drizzle with the remaining two tablespoons (30 mL) of oil, the remaining oregano and more salt and pepper to taste. Crumble feta on top, cover and return pan to the grill for 10 to 15 minutes until sauce bubbles, vegetables are soft and feta has melted. Serve, sprinkled with the parsley, cutting the ratatouille into squares so the different layers are visible. Serves 4