Brush all vegetables except the tomato with olive oil and grill until fork tender. Remove peppers from the grill and place them in a plastic bag to continue steaming and cool down. Set aside other vegetables until cool enough to touch.
Add cut-up tomatoes to a large bowl. Add the basil, vinegar, capers, parsley and any remaining olive oil to the bowl.
When the grilled vegetables have cooled enough to touch, peel peppers and chop all vegetables into uniform bite-size pieces. Add to the bowl. Season with salt and pepper to taste, and toss
Set aside for 30 minutes or up to 2 hours to allow flavors to marry. Serve warm or at room temperature.
Grilled Vegetable Ratatouille
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.