Difficulty: Medium - experience needed
Dietary guidance: v v n d
2 large beefsteak-style tomatoes
1 massive yellow onion
1 large bell pepper (or equivalent other sweet peppers)
1 medium eggplant
3 medium summer squash (yellow ones make for a prettier dish than zucchini)
1/2 lb. green beans, trimmed
Half head of garlic
Dozen basil leaves
Extra virgin olive oil
Trim and slice the squash, eggplant, and onions 1/3" thick. Split the peppers, seed and de-vein. Core the tomatoes, slice off the tops and bottoms, and cut horizontally in half.
Prepare medium-hot coals, clean grill well, wipe the surface with a paper towel with oil on it. Pour half a cup of olive oil in a small bowl. Dip the tomato slices in the oil and grill until softened with grill marks. Clean the grill, then put the half head of garlic on and, in batches, the onions, peppers, eggplant, squash, and green beans. Put the vegetables in a large bowl when done.
Mince the roasted garlic and chop the basil and add to the vegetables, along with salt and more extra virgin olive oil to taste. Best the second day.