Heat 1/4 cup of the oil in a large sauté pan over medium heat. Add the garlic, and sauté until lightly browned, about 1 1/2 minutes. Stir in the onion and bell peppers and sauté until softened, about 1 1/2 minutes.
Toss in the eggplant and squash and stir in the tomato paste. Raise the heat to high, bring to a boil, and boil for about 5 to 8 minutes, stirring frequently.
Add the tomatoes, cook for 1 minute more, and season with salt and white pepper.
Remove from heat and allow to cool to room temperature. Chill in the refrigerator for at least 1 hour.
In a small mixing bowl, whisk together the remaining 1/2 cup olive oil and the balsamic vinegar to make a vinaigrette. Pour over the ratatouille and toss gently to combine. Serve chilled.
Slice the prime rib to desired thickness and place on the grill over medium heat. Cook just long enough to heat through, about 2 minutes per side.
Place the ratatouille in the center of the plate and lay the prime rib over top.
Alternate Preparation: Once the steaks are grilled, reduce the grill to low heat, top the steaks with the ratatouille salad and two to three slices Dietz & Watson® NY State Cheddar with Horseradish. Lower the lid on the grill and cook until the cheese is melted.
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