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Export 14 ingredients for grocery delivery
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
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