I've never ate any Ratatouille. Is it that good?

What would be the point of quick cooked ratatouille? That's like buying a fur coat that's been shaved to shortcut the maintenance.

If you haven't got time to make a proper ratatouille (which, YES, is bliss on a plate and the very reason for summer) do it on the weekend and use a slowcooker after you've grilled the veggies (which should be cut into bite-sized pieces so you can get the heavenly mixture in each bite). Also, make much more than you think you want because, when properly cooked to a soft, liquid ragu, it will improve over the course of several days and be as good on a cold salad plate as warmed. What's left over in the end will be the base for a lovely Provençal Soupe au Pistou. But let's face it, grilled veggies -- while wonderful -- are grilled veggies and NOT ratatouille.

And when you serve your real ratatouille, the sharpness of goat cheese or feta is a much better choice than bland ricotta. Couscous is also a wonderful accompaniment.

Updating a classic recipe with a modern twist makes this dish sound delicious! Personally to finish the recipe off, I'd drizzle a bit of balsamic vinegar on top of the vegetables.

I agree that updating or pushing the envelope on a classic can be very interesting. I have 4 recipes for ratatouille that are very different from Thomas Keller's rather formal presentation to the peasant everything-in-the-pot version and other variations in between.

I also think minimalist stuff like grilled veggies are wonderful. Each thing in it's place.

But this is a recipe for grilled vegetables made pretentious but applying an inauthentic name to it. Anyone who tries this and thinks that they have tasted ratatouille has been mislead and poorly served.