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
Instructions
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.
Mike Mills of 17th Street Bar & Grill and Apple City BBQ Competition Team talking BBQ? Doesn’t get much better than that! At Memphis in May, we were next to BBQ legend Pat Burke who introduced us to Mike Mills – his teammate from the Apple City BBQ Competition Team from Murphysboro, Illinois. Heath talks about several great topics in this wideranging interview – so be sure to watch the whole video to get all your BBQ tips and secrets. Special thanks to Mike from 17th Street Bar & Grill for taking time to talk with us! Be sure to check out the amazing book written by Mike and his daughter Amy Mills Tunnicliffe - Peace Love and Barbecue! ”Peace, Love, and Barbecue is an extraordinary behind-the-scenes journey into the world of barbecue with Grand World Champion pitmaster Mike Mills as your guide. Join Mike and his barbecue buddies as they spin a few tales, spill their secrets, and reluctantly part with their prizewinning recipes. The book is available at most bookstores or on amazon.com”
All American Spice Rub 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.
The greatest honor for us is when our customers send us an email, or call to tell us that they like our Pork Barrel BBQ Sauce or Dry Rub. It’s been a great year, and our bar b que sauce and dry rub has been used on countless pulled pork, bbq ribs, chicken and veggie recipes this summer. We are so thankful for your support and wanted to share what some of our customers are saying:
“We happened to see your stint on Shark Tank – shortly after, our neighborhood store had your goods on display. We tried it, and LOVED it!! My husband is currently eating some sauce on his chicken and stated that it is his favorite sauce on the planet.” – email from Jill, Ft. Mill, South Carolina
“I spent my life trying to create the perfect gourmet bbq sauce, and was given a jar of your Pork Barrel BBQ sauce. I used it on chicken and couldn’t believe that such an amazing taste could come from a bottle – I immediately went to my refrigerator and threw out all the BBQ sauce in it – yours will be the only BBQ sauce I ever use - its the most amazing sauce I’ve ever tasted” phone call from University City, Missouri.
“Pork Barrel BBQ makes cooking a flavorful dinner on a time crunch easy. When I get home from work and want to throw dinner together I can take any piece of chicken, fish or beef, throw on some rub and cook it up. It is delicious, easy, and a staple in my cupboard.” – Krista, Washington, D.C.
“I used the All American Spice Rub to grill chicken for my teenage daughters – they said it was the best chicken I have ever made – I’m a customer for life!” – Jim, St. Louis, Missouri
“I was given a tin of the rub and have used it exclusively on salmon…….fabulous!!!!! I have yet to use it on anything else as I have run out and is time to reorder. You have a winner.” – Dian, St. Louis, Missouri
Not only does our All American Spice Rub taste great – but it is all natural and contains no preservatives and no MSG. The rub is manufactured locally in Virginia to reduce its carbon footprint. Now whats more bipartisan than that?
The video that started it all! Watch Pork Barrel BBQ’s Heath Hall and Brett Thompson on their Pork Barrel BBQ Shark Tank Audition Video. Includes special guests former Sen. Jim Talent, Rep. Max Sandlin, Rep. Ernest Istook, Media Personality Tucker Carlson and Top Chef contestants Carla Hall and Ariane Duarte.
Pork Barrel BBQ was proud to sponsor the Little Lights Ignite the Light Banquet. Thanks to our friend Izzy Ortega for introducing us to this great organization – to learn more visit http://www.littlelights.org/. Here are some cool photos from the evening!
