Step 1

1 Prepare the grill for direct heat

Step 2

2 If using a gas grill, preheat to medium-high (450 degrees)

Step 3

3 If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area

Step 4

4 For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds

Step 5

5 Have ready a spray water bottle for taming any flames

Step 6

6 Lightly coat a large vegetable grill basket or fine-mesh grill screen with oil

Step 7

7 Meanwhile, combine the vegetables and mushrooms in a large mixing bowl with the 1/2 cup of oil and toss to coat thoroughly, then season with the spice rub and toss to incorporate

Step 8

8 Transfer the mixture to the grill basket or fine-mesh grill screen

Step 9

9 Cook uncovered for 3 to 4 minutes per side, or until the pieces get a slight char on most of them

Step 10

10 For any tomatoes that look as though they may burst, pick them out and transfer them (before the other vegetables) to a serving bowl

Step 11

11 Transfer the remaining grilled vegetables to the same serving bowl as they are done

Step 12

12 Reserve a tablespoon each of the oregano and the basil (for garnish)

Step 13

13 Whisk together the remaining 2 tablespoons of the oil, the vinegar, garlic and the remaining oregano and basil in a medium bowl

Step 14

14 Spoon the mixture over the just-grilled vegetables and toss to coat

Step 15

15 Garnish with the remaining oregano and basil; serve right away, or cool, cover and refrigerate for up to 3 days, at which time you'd serve the ratatouille at room temperature