Grilled Vegetable Ratatouille

Last night we had grilled lamb chops, along with some fresh pasta. The real surprise was a grilled veggie rattoullie. I combined the three color peppers, some baby eggplant, zucchini, vidalia onions and plum tomatos in a grill pan (took three batches) and grilled the veggies until slightly tender. I used olive oil and my cajun veggie dust for seasoning. Just before serving, I added a can of white beans that I had heated up. The results were awesome! It made a lot but we expect it to make nice lunches for us this week.

Ingredients

1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1/2 large Vidalia onion
2 or 3 plum tomatoes
2-3 small eggplant (mine were about 3" long")
2 small zucchini
1 15 oz can white beans
Olive oil
Seasonings to taste (since the original comes from France, Herbes de Provence would be great)

Chop onions and peppers into 1/2" pieces and put in a bowl. Cut the zucchini and eggplant into quarters lengthwise and then into 1/4" slices. Put in another bowl. Chop the tomatoes into 1/2" pieces. Sprinkle olive oil and seasonings over both bowls of veggies. With the grill ready and using a grill pan (round bowl or frying pan shape with many holes for grilling) grill the peppers and onions until tender. Transfer to a bowl and then grill the zucchini and eggplant. About half way through, add the tomatoes. When they are tender, add these to the peppers and onions. While those were cooking, heat a can of beans in its own liquid. When all vegetables are grilled, drain the beans and adjust the seasonings to taste. This tastes great warm, cold and at room temperature.