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1
Heat the grill.
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2
Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover.
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3
Grill lemon halves until lightly caramelized, 3 to 5 minutes total.
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4
Grill onion until it is heavily charred, about 7 to 15 minutes total.
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5
Grill peppers, zucchini and eggplant until charred and very soft, about 3 to 8 minutes per side total.
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6
Transfer to a cutting board.
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7
Grill bread until lightly charred and toasted, about 1 minute per side.
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8
Halve one or two of the garlic cloves and rub cut sides on the grilled bread.
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9
Mince remaining garlic clove and set aside.
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10
Chop vegetables into bite-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste.
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11
Adjust seasonings as needed, adding more lemon juice (from remaining lemon half), salt or oil, or both, as needed.
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12
Set aside.
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13
To serve, arrange ratatouille, grilled bread and goat cheese on a large platter.
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14
Sprinkle thyme leaves, pepper and flaky salt over goat cheese.
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15
Or spread goat cheese on toasts, sprinkle with thyme, pepper and flaky sea salt, then top with some of the ratatouille to make crostini.
