Grilled ratatouille with tomato ragout

Ingredients

• 1 large eggplant, cut into 1/2 inch rounds
• 2 large summer squashes, halved
• 2 red bell peppers, seeded and quartered
• 1 red onion, cut into 1/2 inch rounds widthwise
• 1/4 cup olive oil, plus additional for grilling the vegetables
• Salt and pepper, to taste
• 3 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 10 large cherry tomatoes
• 1 cup vegetable stock
• 3 tablespoons fresh basil leaves, coarsely chopped
• 3 tablespoons fresh parsley leaves, coarsely chopped

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