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1
Preheat the grill.
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2
Before preparing the vegetables, roast the garlic.
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3
Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic.
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4
Wrap in foil and place on the grill.
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5
Roast until soft and starting to caramelize, turning occasionally, about 25 minutes.
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6
Remove from the grill and let sit until cool enough to handle.
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7
Squeeze the pulp from the garlic skins and set aside.
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8
Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes.
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9
Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat.
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10
(The longer the tomatoes stay on the grill, the smokier flavor they will obtain.)
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11
Remove from the heat and when cool, remove the skin and roughly chop.
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12
In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
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13
Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side.
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14
Remove with tongs and let cool.
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15
Dice into 1/2-inch pieces.
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16
In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste.
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17
Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine.
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18
Add the chopped vegetables, tomatoes, and the herbs and toss to coat.
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19
Serve at room temperature, garnished with Parmesan.
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20
(The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.)
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21
Serve atop grilled wild Alaskan salmon.
