Pit Barrel® Ratatouille

BBQ, Cooking, Recipes -

Pit Barrel® Ratatouille

Serves 4-6

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

*Cook times may vary!

 PBC Ratatouille in iron skillet


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 Pit Barrel® Ratatouille:

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