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Grilled Vegetable Ratatouille

Serves 12 | Total Time: 45 mins

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!


  • 1 Zucchini, quartered lengthwise
  • 1 Yellow Squash, quartered lengthwise
  • 1 Eggplant, cut into ½-inch thick rounds
  • 1 Red Onion, cut into ½-inch thick rounds
  • 1 Red Bell Pepper, quartered and seeded
  • 1 Yellow Bell Pepper, quartered and seeded
  • 2 (8-oz.) packages Baby Portabella Mushrooms
  • 1 pint Cherry Tomatoes
  • ⅔ cup Extra Virgin Olive Oil, divided
  • 2 Tablespoons Pork Barrel BBQ All-American Spice Rub
  • 2 Tablespoons Balsamic Vinegar
  • ¼ cup fresh Basil Leaves, finely chopped
  • 2 Tablespoons fresh Oregano Leaves, finely chopped
  • ¼ teaspoon Kosher Salt
  • 4 Garlic Cloves, minced


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. Grill cut vegetables and mushrooms, covered with grill lid, 4 minutes on each side or until tender. Grill tomatoes for 4 minutes, turning occasionally. Coarsely chop vegetables, and place in a large bowl. Add remaining oil, vinegar, basil, oregano, salt, and garlic; toss gently. Serve at room temperature.

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