Grilled Ratatouille With Jack’s Creek Dressing

When it’s grilling season we like to cook just about everything we can on the grill - including sides. Easily prepped in advance and served either warm off the grill or chilled as a salad, it’s the quick and easy dressing made from our Jack’s Creek BBQ Sauce that makes this recipe really stand out.

Ingredients:

⅔  cup olive oil, divided
2 tomatoes, cut into quarters
1 large zucchini, trimmed and quartered lengthwise
1 large yellow squash, trimmed quartered lengthwise
1 medium eggplant, trimmed and cut into ½ inch-thick slices
1 large onion, peeled and cut into ½ inch-thick slices
1 red bell pepper, cut in quarters, seeds and ribs removed
1 green bell pepper, cut in quarters, seeds and ribs removed
¼ cup Jack’s Creek BBQ Sauce
1 T Dijon mustard
2 t Martin’s Season’d Salt
1 bunch Italian parsley

Method:

Preheat grill to high. While the grill is warming up, brush vegetables with ⅓ cup olive oil.

Grill the vegetables in batches, turning occasionally until cooked and tender. The time varies depending on the vegetable. After the vegetables are grilled, allow to cool enough to handle without burning yourself. Cut each piece into bite-sized chunks and transfer to a bowl.

In a small bowl, whisk together Jack’s Creek BBQ Sauce, Dijon mustard, Season’d Salt and the remaining ⅓ cup olive oil. Wash the parsley and roughly chop the green tops. Discard the stems.

Toss the grilled vegetables with Jacks Creek dressing and chopped parsley. Serve while warm or chill to serve later.

Serves 6-8