Ratatouille on the Evo Flattop Griddle

Ingredients

• 2 each Japanese eggplants, 1/2″ slices lengthwise
• 2 each summer squash, 1/2″ slices lengthwise
• 2 each zucchini, 1/2″ slices lengthwise
• 2 each small red onions, thick sliced
• 2 each red peppers, stemmed, seeded, quartered
• 2 each yellow peppers, stemmed, seeded, quartered
• 15-20 each cherry or grape tomatoes
• 1/2 cup olive oil
• 4-6 cloves garlic, crushed
• 3 tbsp. oregano, finely chopped
• 1/4 cup Italian parsley, coarsely chopped
• 3 tbsp. basil, finely chopped
• salt & pepper to taste
• 1-2 tbsp. balsamic or red wine vinegar, optional