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Grilled Ratatouille

Grilled Ratatouille

This rich veggie side dish is better grilled with a little sweet roasted flavor of the flames.


  • 3 small Japanese eggplant, sliced in 1" thick slices
  • 6 small yellow squash and zucchini, sliced in half lengthwise
  • 1 small onion, sliced in 1/2 " thick slices
  • 1 bell pepper
  • 3 cloves garlic (diced)
  • 1/2 cup black olives, sliced in half
  • 1/2 cup olive oil
  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp dry oregano
  • 1 Tbsp dry parsley

  1. Wrap garlic in foil with 1 tsp of olive oil.
  2. Place eggplant, squash, zucchini, onion and bell pepper in a bowl.
  3. Drizzle with 1/2 cup of olive oil.
  4. Sprinkle with Super Chunk, oregano and parsley and toss gently.
  5. Place all veggies directly on a medium grill, including the pouch of garlic in foil.
  6. Cook, flip as needed to prevent burning.
  7. When the veggies are done the garlic should be as well.
  8. Remove everything from grill and dice veggies into bite-sized pieces.
  9. Place all grilled diced items in a serving bowl with garlic and olives.
  10. Stir to combine, add salt and pepper as needed for seasoning.

Prep Time: 10 minutes - Cook Time: 30 minutes ; Yield: 8 servings
Serving Size: 1/2 cup

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Grilled Artichokes with Lemon Butter

This is a great variation on simple steamed artichokes. The toasty flavor is worth the extra time.

Grilled Artichokes with Lemon Butter


    Prepping the Artichokes
  1. Trim the stem ends of the artichoke.
  2. Fill a large pot with 4-6 cups water. Should be 3 inches up the side of the pot.
  3. Insert a steamer basket or colander to hold the artichokes.
  4. Place artichokes in basket, cover with a lid and bring pot to a boil.
  5. Cook on high for 30 minutes (your cook time may vary) until the stems feel tender but not mushy. Testing with a fork is fine. It’s should insert firmly but easily.
  6. Let artichokes cool completely.
  7. Once cool, slice each one in half lengthwise.
  8. Now the fuzzy “choke” needs to be removed. The choke is the inner part of the leaves that is soft and furry but is not edible. Cut around the choke area with a sharp knife taking care not to cut through. The slice resembles a smile. Using one hand on the leaves and one hand to hold the artichoke in place, grab the inside purple leaves. Pull down towards the fuzzy choke area. The entire choke and purple leaves should pull out. Make sure all the fuzzy choke hairs are removed completely.
    Grilling the Artichokes
  1. Preheat grill on medium heat.
  2. Drizzle artichokes with olive oil on both sides.
  3. Sprinkle with 2 tsps of Original Super Chunk and place cut side up on a medium grill.
  4. Cook 10 minutes until lightly browned.
  5. Flip to cut side down and cook another 10 minutes.
  6. For dipping sauce, melt butter and add the juice of both lemons and tsp of Original Super Chunk.
  7. Pour sauce into a bowl for serving.
  8. Serve all artichoke halves on a single platter with dipping sauce and an empty plate for the leaves.

Prep Time: 10 minutes - Cook Time: 1 hour, 10 minutes ; Yield: 8 servings
Serving Size: 1/2 an artichoke

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Sweet and Spicy Grilled Eggplant

If you want to spice up your eggplant dishes this is a great recipe to use, or serve up the eggplant as the main course. Either way this adds great flavor to a versatile veggie.



  1. Slice the eggplant across into 1 inch thick slices. Leave the skin on for a beautiful colorful appearance.
  2. Dip lightly in olive oil and place on the grill, grill pan, or non-stick skillet.
  3. Cook over medium low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
  4. Dip both sides in Sweet and Spicy Grill Glaze and return to the pan or grill. Flip once until done. You may want to dip again if you like a heavier glaze. Eggplant should be soft and Grill Glaze should be dark and caramelized.
  5. Serve whole or chop into small size pieces and pour over remaining Grill Glaze.

If you want to add some decadence, top with a bit of Point Reyes Blue Cheese (https://www.pointreyescheese.com/) crumbles.

Prep Time: 5 minutes - Cook Time: 20 minutes ; Yield: 4-6 depending on eggplant size

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Grilled Eggplant Quesadillas

Grilled Eggplant Quesadillas

This grilled eggplant is a great vegan alternative for grilling out.



  1. Peel and slice the eggplant across into 1 inch thick slices.
  2. Dip lightly in olive oil and place on the grill, grill pan, or non-stick skillet.
  3. Cook over med. low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
  4. Dip in Sweet and Spicy Grill Glaze and return to the pan or grill. Flip and dip again until done. Eggplant should be soft and Grill Glaze should be dark and caramelized.
  5. Chop into small size pieces and pour over remaining Grill Glaze.
  6. Place a tortilla in a non-stick pan or griddle over medium low heat. Sprinkle some cheese on the tortilla, add some of the eggplant, and place second tortilla on top.
  7. Grill until slightly crisp on the bottom. Flip over and grill until done.
  8. Top with sour creme and green onions if desired.

Prep Time: 15 minutes - Cook Time: 30 minutes

Watch video – Sweet_Spicy_Eggplant

 

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Grilled Corn on the Cob

Grilled Corn on the Cob

Enjoy the great flavor with the sweetness of summer corn.



  1. Carefully pull back outer husk (do NOT pull off the husk) and remove inner silk on each cob of corn. Pull the husk back over corn kernels.
  2. Soak ears of corn in water for 3 minutes.
  3. Heat grill or oven.
  4. Place corn (wet husks and all) on the grill.
  5. Cook for 30 minutes turning to cook evenly.
  6. Remove the charred husk.
  7. Butter and spice with Sauce Goddess BBQ Sweet Heat or Moroccan Twist spice rub.

Prep Time: 15 minutes - Cook Time: 30 minutes

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Grilled Asparagus with Original Super Chunk Rub

Grilled Asparagus with Original Super Chunk Rub

Spice up your asparagus! Even works for your other favorite veggies like broccoli, zucchini, or mushrooms.



  1. Drizzle olive oil over asparagus and toss.
  2. Sprinkle on Original Super Chunk Rub and toss.
  3. Grill on medium heat (or in the oven) under the outside is a bit brown and the stalks are tender. Drizzle with more olive oil (optional, you can add a tiny bit of balsamic vinegar).

- Cook Time: 15 minutes ; Yield: 4-6 servings

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