Preheat the barbecue grill at 450° F. In a large bowl, combine the zucchinis and eggplant slices, the peppers, red onion pieces, the cherry tomatoes and the halved lemon. Add the olive oil and coat the vegetables well. Put the vegetables on the grill and season. Cook the cherry tomatoes and the halved lemon for 2 minutes, remove from the grill and reserve. Continue cooking the other vegetables until they have nice grill marks, turning them a few times. Remove the zucchinis and the peppers after 5 minutes and reserve them with the tomatoes. After 10 minutes of grilling, remove the eggplants and the onions. Let the vegetables cool for a few minutes and cut them in smaller pieces. Transfer the vegetables in a bol, add the fresh herbs, the balsamic vinegar and the lemon juice. Check the seasonning and serve the ratatouille hot or cold.

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2 medium zucchini of various colours, sliced in ¼ inch thick slices 1 large eggplant, sliced in ½ inch thick slices 2 large red peppers, seeded and cut in 2 pieces each 1 large red onion, peeled and cut in 8 pieces 1 1/2 cup (375 ml) yellow cherry tomatoes 1 lemon, halved, seeds removed 1/3 c. à soupe (85 ml) extra virgin olive oil 1 1/2 Tbsp. (20 ml) fresh basil, chopped 1 Tbsp. (15 ml) fresh oregano, chopped 4 springs fresh thyme, chopped 1 1/2 Tbsp. (20 ml) white balsamic vinegar