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1
Preheat gas grill to medium or prepare charcoal fire.
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2
Using sharp knife, slice off upper third from garlic head.
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3
Place garlic head in sheet of aluminum foil, sprinkle with oil and loosely wrap.
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4
Place on fairly hot section of grill and let cook while grilling vegetables, about 30 minutes.
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5
Brush surfaces of tomato halves with oil and place on grill, skin side down.
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6
Brush eggplant slices with oil and place on grill.
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7
Trim white ribs from peppers; brush with oil and place on grill, along with halved zucchini.
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8
(If theres not enough room, grill vegetables in stages.)
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9
Sprinkle all vegetables with salt and pepper to taste.
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10
Grill vegetables, sans tomatoes, using tongs to turn frequently, until tender but not overly charred.
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11
When bell peppers are done, transfer to medium bowl, cover with plastic wrap and set aside for 10 minutes.
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12
Transfer remaining vegetables to large, shallow, casserole dish.
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13
Scrape and discard charred skin from bell peppers.
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14
Coarsely chop all vegetables and transfer to large saucepan.
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15
Add chickpeas, basil, and salt and pepper to taste.
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16
Remove garlic from foil, squeeze out several individual cloves and chop or mash.
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17
Add to vegetables and mix well.
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18
(Save remaining roasted garlic for another use.)
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19
Over medium-low heat, gently heat ratatouille, stirring often and adding a little tomato sauce to moisten if desired.
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20
Serve with grilled polenta slices.
