The perfect complement to all types of barbecued ribs is a large bowl of mixed grilled vegetables. The charred highlights of the multicolored dish make it as appealing to look at as it is to eat. Oil makes the colors of the vegetables glisten, while the balsamic vinegar and honey provide a rich, sweet flavor.

　　

Ingredients

serves 8

　　2 yellow summer squash

　　2 green Zucchini

　　1 eggplant

　　1 red bell pepper

　　1 green bell pepper

　　1 yellow bell pepper

　　1 red onion

　　4 roma tomatoes

　　1 pound button mushrooms

　　

Marinade

3/4 cup balsamic vinegar

　　3/4 vegetable oil

　　3/4 cup honey

　　1 tablespoon salt

　　2 teaspoons black pepper

　　3 tablespoons chopped fresh flat-leaf parsley leaves

　　

Step 1

Quarter the squash, zucchini, and eggplant lengthwise and cut in half. Quarter the peppers and discard the cores and seeds. Cut the onion into thick slices. Cut the tomatoes in half. Place the vegetables in a large bowl along with the mushrooms.

　　

Step 2

In a small bowl, combine the marinade ingredients and mix well. Pour the marinade over the vegetables, cover, and chill for 2 to 3 hours.

　　

Step 3

Build a charcoal and/or wood fire for direct grilling. Remove the vegetables from the marinade and place in a grill basket directly over the coals (approximately 450°F) for 3 to 5 minutes on each side. Transfer the vegetables to a large serving bowl. Add the parsley, mix well, and serve.

　　

Cooking Method

Step 4

Direct heat

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.