This recipe for French "ratatouille" was all the rage during the summer of 2010 because of its simplicity, color, taste, and ease to make. Alex made up the recipe and proudly serves it to customers in the Bamboo Terrace restaurant, which now serves world cuisine along with Chinese food.
Toss vegetables into a skillet over the grill in this order: tomatoes, bell peppers, carrots, squash, and garlic.
Fan the grill with your chef hat to make the flames hotter.
Transfer veggies to a plate and garnish with rosemary.
Place chamomile sprig in a corner and serve.