Backyard Ratatouille - The Local Palate

Ingredients

• 4 tomatoes
• 4 zucchini, halved lengthwise
• 3 eggplants, cut into ¾-inch slices
• 2 sweet red peppers, seeded
• 1 red onion, cut into ½-inch slices
• 4 large portabella caps
• 6 basil leaves, cut in chiffonade
• ½ cup extra virgin olive oil
• 2 tablespoons aged sherry vinegar
• 1 anchovy, minced (optional)
• Oil for grilling
• Salt and pepper