Grilled Ratatouille and Bulgur Salad recipes

Ingredients

• 1 medium eggplant, cut lengthwise into 1/4-inch-thick strips
• 1 medium zucchini, cut lengthwise into 1/4-inch-thick strips
• 1 medium yellow squash, cut lengthwise into 1/4-inch-thick strips
• 1 large onion, sliced into 1/4-inch-thick rounds
• 2 medium tomatoes, halved crosswise
• extra-virgin olive oil
• coarse salt
• freshly ground pepper
• 3 cups cooked bulgur or couscous (from 1 cup dry)
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1/2 baguette, halved lengthwise
• 1 clove garlic, halved
• 1/2 cup lightly packed fresh basil leaves (from 1 bunch)

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