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Grilled Vegetable Ratatouille
This French classic kicked up on the grill is great as a side dish to a grilled steak or smoked ribs, a pasta salad mix or as a vegetarian entrée. It’s equally great served hot or at room temperature. This is one vegetable dish that even the reddest of meat eaters will love!
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Total Time
45 min
Total Time
45 min
  1. 1 Zucchini, quartered lengthwise
  2. 1 Yellow Squash, quartered lengthwise
  3. 1 Eggplant, cut into ½-inch thick rounds
  4. 1 Red Onion, cut into ½-inch thick rounds
  5. 1 Red Bell Pepper, quartered and seeded
  6. 1 Yellow Bell Pepper, quartered and seeded
  7. 2 (8-oz.) packages Baby Portabella Mushrooms
  8. 1 pint Cherry Tomatoes
  9. ⅔ cup Extra Virgin Olive Oil, divided
  10. 2 Tablespoons Pork Barrel BBQ All-American Spice Rub
  11. 2 Tablespoons Balsamic Vinegar
  12. ¼ cup fresh Basil Leaves, finely chopped
  13. 2 Tablespoons fresh Oregano Leaves, finely chopped
  14. ¼ teaspoon Kosher Salt
  15. 4 Garlic Cloves, minced
  1. Preheat grill to 350° to 400° (medium-high). Toss vegetables and ½ cup olive oil in a large mixing bowl. Sprinkle with rub and toss to coat.
  2. Grill cut vegetables and mushrooms, covered with grill lid, 4 minutes on each side or until tender. Grill tomatoes for 4 minutes, turning occasionally.
  3. Coarsely chop vegetables, and place in a large bowl. Add remaining oil, vinegar, basil, oregano, salt, and garlic; toss gently.
  4. Serve at room temperature.
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Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs