Want a vegetable dish that even the reddest of meat eaters will love? This French classic, kicked up on the grill, offers a great side dish for a grilled steak or smoked ribs. You can easily turn this recipe into a pasta salad or serve it as a vegetarian entrée. Equally great served hot or at room temperature, this is a versatile dish you’ll want in your repertoire.
YIELD: 12 SERVINGS • COOK TIME: 8 MINUTES
1 zucchini, quartered lengthwise
1 yellow squash, quartered lengthwise
1 eggplant, cut into ½” (1.3-cm) thick rounds
1 red onion, cut into ½” (1.3-cm) thick rounds
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
2 (8-oz [227-g]) packages baby portobello mushrooms
1 pint (300 g) cherry tomatoes
⅔ cup (158 ml) extra-virgin olive oil, divided
2 tbsp (28 g) Pork Barrel BBQ All-American Spice Rub or your favorite rub
2 tbsp (30 ml) balsamic vinegar
¼ cup (10 g) finely chopped fresh basil leaves
2 tbsp (6 g) finely chopped fresh oregano leaves
¼ tsp kosher salt
4 cloves garlic, minced
Configure your grill for direct cooking and preheat to medium-high at 350 to 400°F (177 to 204°C). Toss the vegetables and ½ cup (120 ml) of olive oil in a large mixing bowl. Sprinkle with Pork Barrel BBQ All-American Spice Rub and toss to coat.
Grill the cut vegetables and mushrooms, covered with a grill lid, 4 minutes on each side or until tender. Grill the tomatoes for 4 minutes, turning occasionally.
Remove the vegetables from the grill, coarsely chop and place them in a large bowl. Combine the remaining olive oil with the vinegar, basil, oregano, salt and garlic; toss gently. Serve at room temperature.