Recipe: Grilled Vegetable Ratatouille

Summer is filled with barbecues. I'm always looking for fun recipes to bring to the gathering. Grilled Vegetable Ratatouille is perfect because it is delicious and healthy. This recipe and more can also be found in the Capital Cooking Cookbook.

2 zucchini squash, cut into quarters lengthwise

2 yellow squash, cut into quarters lengthwise

2 eggplants, cut into ½ inch thick rounds

2 red onions, cut into ½ inch thick 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, 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 indoor grill to a medium-high temperature. Cut all vegetables. 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 vegetables thoroughly). Place vegetables on the grill and cook for 3-4 minutes per side (tomatoes should be grilled for 4 minutes). 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.