Instructions: Light a grill. Peel about half skin from eggplants. Cut 2 into 1 inch thick rounds, slice others lengthwise, 1 inch thick. Mix 4 tablespoons olive oil with 4 tablespoons water. Brush onto eggplant slices, zucchini halves and mushrooms; season with salt and pepper. Remove outer papery layers from garlic, leaving cloves attached. Drizzle 1 teaspoon oil on garlic and wrap tightly in double layer of foil. Place garlic in cooler spot on grill. Grill eggplant, zucchini, mushrooms and peppers over direct heat, turning as needed. Allow skin of peppers to blacken, then place them in plastic bag. Remove garlic when softened. Serve eggplant rounds, half the zucchini and the mushrooms, halved, as grilled vegetables. If not making ratatouille that day, refrigerate remaining grilled vegetables.

To make ratatouille: Peel, seed and chop peppers. Cut eggplant slices and zucchini into 1 inch cubes. Halve garlic chunk; squeeze out cloves. Chop. Heat 2 tablespoons oil in Dutch oven. Add onion, cook over low heat until soft, about 15 minutes. Add 6 to 8 cloves roasted garlic and fresh tomatoes. Turn heat to medium-high; cook until tomatoes begin to break down, about 5 minutes. Add peppers, eggplant and zucchini and cook about 5 minutes. Add half parsley, half basil and all thyme. Add salt and pepper if needed. Reserve 4 cups ratatouille for lasagna. Serve remainder hot, warm or cold.

To make lasagna: Preheat oven to 375 degrees. To make sauce, roughly chop any large vegetable pieces in reserved ratatouille. Combine canned tomatoes, wine, remaining basil and oregano. Add salt and pepper if needed. Separately, combine ricotta, egg, 1/2 cup Parmesan, remaining parsley and few twists pepper. Grease a 9-by-13 pan. Assemble lasagna in layers as follows: 1 cup sauce, 4 noodles, 1/2 ricotta mixture, 1/3 remaining sauce, 1/3 mozzarella. Then, 4 noodles, rest of ricotta, 1/2 remaining sauce, 1/2 remaining mozzarella. Then, 4 noodles, rest of mozzarella, rest of sauce, 1 tablespoon Parmesan. Cover tightly with foil.

Refrigerate or bake, 50 minutes to 1 hour (longer if lasagna was refrigerated), until noodles are tender and lasagna is bubbly. Uncover, bake 5 more minutes.

Let stand 15 minutes before cutting.

Additional bonuses:
Grill extra peppers: Use on pizza or in pastas, or puree for soup.

Grill an extra eggplant until soft: Scoop out flesh and puree with garlic, tahini, olive oil and lemon juice for baba ghanouj.

Grill extra zucchini and peppers: Tuck into quesadillas.

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