Escalivada (Grilled Vegetables) vs Ratatouille

Both dishes build on eggplant, bell pepper, onion, tomato, garlic and olive oil, but they treat these ingredients in very different ways. Escalivada roasts or grills the vegetables whole until the skins are charred and blistered, then peels them and slices them into long, thick, very tender strips. These are finished with thinly sliced garlic and a generous pour of extra virgin olive oil, and the dish is served at room temperature. Ratatouille dices the vegetables, adds zucchini, and browns them in a pot before simmering them with tomatoes, tomato paste, thyme and bay leaf into a soft, melded stew finished with fresh parsley.