Ingredients

• 4 Salmon fillets
• 4 tbsps Olive oil
• 1 tsp Salt
• 1 tsp Black pepper
• 3 Garlic cloves, minced
• 1 Eggplant, diced
• 1 Zucchini, diced
• 2 Bell peppers, diced
• 4 Tomatoes, diced
• 1 Onion, diced
• 240 mls (1 cup) Fresh basil, chopped
• 1 tbsp Fresh thyme, removed from stem

Instructions

1. Preheat the grill to medium-high heat. Brush the salmon fillets with 2 tbsp of olive oil and season with salt and pepper.
2. Place the salmon fillets on the grill, skin-side down. Grill for about 6-8 minutes on each side, or until the fish flakes easily with a fork.
3. While the salmon is grilling, heat the remaining 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant.
4. Add the diced eggplant to the skillet and cook for about 5 minutes, or until it starts to soften.
5. Add the zucchini, bell peppers, tomatoes, and onion to the skillet. Cook for an additional 10-15 minutes, stirring occasionally, until all the vegetables are tender.
6. Stir in the chopped basil and fresh thyme. Season with additional salt and pepper to taste.
7. Remove the salmon from the grill and place on a serving platter. Spoon the ratatouille over the top of the salmon fillets or serve it on the side.
8. Garnish with additional fresh basil if desired and serve immediately.

Notes

• Preheat the grill to medium-high heat.
• Ensure all vegetables are chopped uniformly for even cooking.