Ratatouille on the Grill

Cut the eggplant lengthwise into 1/4 inch slices. Sprinkle generously with salt and place in a colander. Let stand for 30 minutes to drain the liquid. Prepare a hot fire in a charcoal grill. Position the grill rack 4 to 6 inches above the fire. When the coals are covered with white ash drain the onion and place it directly on the hot coals, making sure it is well covered with white ash. Cook until easily pierced with a sharp knife, about 30 minutes. Remove the onion and let cool. Meanwhile, brush the eggplant slices, whole peppers, and tomato halves with about 2 tablespoons of the olive oil. Place the eggplant around the edges of the rack and pepper the tomatoes halves cut side down. Cover and grill and open the vents. Cook turning occasionally, until the eggplant and tomatoes are tender and the peppers are well charred on all sides, about 10 minutes, add another 15 minutes for the peppers. Transfer the vegetables to a cutting board when ready. Drape the peppers with aluminum foil and let stand for about 10 minutes, then peel and seed. Then cut lengthwise into strips and then cut crosswise. Brush the squash slices with 1/2 teaspoon oil. While the other vegetables are cooking, grill the squash, turning once until tender, about 10 minutes total. Peel the onion and cut it in half, cut each half into slices. Transfer to a large bowl. Coarsely chop the tomatoes and squash. Cut the eggplant crosswise into narrow strips. Add to the onion along with the pepper strips. Add 3 tablespoons olive oil and the garlic, thyme. and red pepper flakes. Toss lightly to mix. Session with salt and pepper and toss again. Sprinkle with chopped dilll and garnish with dill sprigs, if desired. Serve warm or at room temperature.