Recipe: Grilled Vegetable Ratatouille Recipe
2 zucchini squash, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 eggplants, cut into ½ inch think rounds
2 red onions, cut into ½ inch think rounds
4 bell peppers (1 red, 1 yellow, 1 orange, & 1 green), stemmed, seeded and cut into quarters
2 pints Baby Bella mushrooms
1 pint cherry tomatoes , left whole
½ cup Extra Virgin Olive Oil, plus 2 tablespoons
2 tablespoons Pork Barrel BBQ’s All American Spice Rub
2 tablespoons balsamic vinegar
4 garlic cloves, minced
2 tablespoons fresh oregano, finely chopped
¼ cup fresh basil leaves, finely chopped
Preheat your grill to a medium-high temperature. We prefer charcoal, but you can also use a gas grill for this vegetable ratatouille recipe.Place all of your cut vegetables and the mushrooms and tomatoes in a large bowl and pour the ½ cup of olive oil over the vegetables (toss and coat thoroughly).
Season vegetables with Pork Barrel BBQ’s All American Spice Rub (toss and coat thoroughly) for this vegetable ratatouille recipe.
Place vegetables on the grill and cook for 3-4 minutes per side (tomatoes should be removed when you turn the vegetables over).
On a cutting board coarsely chop your vegetables and move them to a large serving bowl.
Add the 2 tablespoons of olive oil, balsamic vinegar, garlic, oregano and basil to the grilled vegetables in the serving bowl and gently mix together. Serve at room temperature.
Cooking time (duration): 30
Number of servings (yield): 6