Grilled Octopus with Ratatouille

Method

1. Preheat grill to medium-high heat.
2. Season the octopus with salt and pepper.
3. Grill the octopus for 10-12 minutes, turning occasionally.
4. While the octopus grills, prepare the ratatouille.
5. Dice the eggplant, zucchini, bell peppers, and onion.
6. Sauté the vegetables in olive oil until tender.
7. Add garlic, tomato paste, and herbs de Provence.
8. Simmer for 15-20 minutes.
9. Serve the grilled octopus with the ratatouille.
10. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.