Grilled Ratatouille

Place eggplant, zucchini and
peppers in a large resealable plastic bag. In a medium
bowl, whisk together vinegar,
honey, mustard, 1/2 tsp of
the salt and the pepper. While
whisking, add oil in a thin
stream. Stir garlic into
marinade and set aside 1/4 cup.
Add remaining marinade to
bag with vegetables. Marinate
30 minutes.

Thread cherry tomatoes
onto 1 or 2 skewers. Oil grill
grate and heat grill to
medium-high. Grill marinated
vegetables for 8 to 10 minutes,
turning once. You may need to
do this in a few batches,
depending on the size of your
grill. Grill tomato skewers for
4 minutes, turning once.

Transfer eggplant, zucchini
and peppers to a cutting
board. Transfer tomatoes to
a serving bowl with chickpeas.
Dice eggplant, zucchini and
peppers. Add to bowl with
reserved marinade, parsley
and remaining 1/8 tsp salt.
Top with ricotta salata just
before serving.