PBC Ratatouille

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PBC Ratatouille

PBC Ratatouille in iron skillet

Serves 4-6

Cook time: 1-2 hours | Desired Temp: none

*Cook times may vary!



2 eggplants
6 roma tomatoes
2 yellow squash 
2 zucchinis

28 oz can of crushed San Marzano tomatoes 
2 tsp. olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
2 red bell pepper, diced
3 tbsp. chopped fresh basil
1/2 tsp. oregano
1/2 tsp. red pepper flakes
Salt and pepper to taste

Fresh summer herbs for garnish - Basil, Parsley, Thyme

How to make PBC Ratatouille:

  1. When picking your vegetables, choose eggplant, tomatoes, zucchini and squash with similar diameter to allow for even layering.  

  2. Light your PBC according to instructions.

  3. Slice vegetables evenly, with a mandolin if available.  Set aside. 

  4. Sauté onions, peppers and garlic in olive oil until soft. Add crushed tomatoes, salt and pepper to taste along with basil and spices.

  5. Add mixture to 8 inch cast iron skillet.  Layer sliced vegetables in a spiral pattern, starting on the outside and working inward.  

  6. Cook on PBC for about 1.5 hours or until the vegetables become tender.   

  7. Garnish with fresh herbs.


Thank you Owen Quirk @aweebitquirkybbq for sharing this recipe and beautiful pictures! 


Cooked Pit Barrel Cooker Ratatouille in iron skillet

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