Ratatouille has slowly been making a comeback, from that dish no one has ever heard of to everyone's favorite vegetable medley. Fire up the grill and try this tailgate-inspired twist tonight. Grilled Idaho Potato Ratatouille Salad Ingredients: 2 lbs. large Idaho potatoes 1 medium eggplant 1 medium zucchini 2 medium yellow squash 4 Portobello mushrooms, destemmed 1 green bell pepper 1 red bell pepper 4 plum tomatoes, halved lengthwise 4 onions, peeled and halved top to bottom 2 heads of garlic ½ cut olive oil ¼ cup balsamic vinegar Salt and pepper to taste 2 tsp. fresh thyme leaves Directions: Wash and dry all vegetables except onions. Cut potatoes into 1 inch, lengthwise wedges. Steam over boiling water, covered, for 10 minutes. Remove and pat dry with paper towels. Cut eggplant into 1-inch slices, cut zucchini and yellow squash in half lengthwise, seed and quarter green and red peppers. Place all vegetables, including potatoes, on baking sheets and brush with olive oil to prevent stic
