Grilled Vegetable Ratatouille

Ingredients

• 1 large head garlic, top sliced off to expose tips of garlic cloves
• 5 tablespoons extra-virgin olive oil, divided
• 2 1/4 teaspoons salt
• 1 3/4 teaspoons freshly ground black pepper
• 2 large, ripe tomatoes (about 3/4 pound), halved
• 1 small eggplant (about 1 pound), trimmed and cut lengthwise into 1/2-inch slices
• 1 large zucchini (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices
• 1 large yellow squash (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices
• 1 small red onion (about 1/2 pound), peeled and sliced into 1/2-inch rings
• 1 medium red bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
• 1 medium yellow bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
• 1/4 cup sherry vinegar
• 3 tablespoons freshly minced basil leaves
• 2 tablespoons freshly minced parsley leaves
• 1 tablespoon freshly chopped thyme leaves
• Freshly grated Parmesan, for garnish

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