Timber 2 Table - Grilled Backstrap and Fresh Garden Ratatouille Recipe

Try this one when your summer garden starts to produce.

Grilled Backstrap and Fresh Garden Ratatouille Recipe

30 Min

Prep Time

45 Min

Cook Time





When the summer garden starts to produce an abundance of delicious vegetables, it can be hard to find ways to use them all.

Slice the vegetables thinly, so that they cook through while the backstrap cooks.

We marinated the backstrap and drizzled the vegetables with zesty Italian dressing, then seasoned it up with an Italian herb blend. Cook the dish on the grill. We set our Traeger at 350 degrees. The backstrap took about 45 minutes to reach 135 degrees, plenty of time for the vegetables to cook through without overcooking.

The vegetables cook in the same time as the venison takes to reach medium-rare.


2-3 pounds venison, marinated 6-8 hours in Zesty Italian dressing

1 yellow squash, sliced

1 zucchini, sliced

1 cucumber, sliced

1 eggplant, sliced

1 red onion, sliced

16 ounces cherry or plum tomatoes

1 cup Zesty Italian dressing

2 tablespoons Italian herb blend

Parmesan cheese, preferably Parmigiano-Reggiano

Salt and pepper to taste

Cooking Instructions

In a 12-inch cast iron skillet, layer the sliced vegetables in a circular pattern around skillet. Drop the cherry tomatoes evenly over the vegetables. Drizzle on the dressing. Season well with salt, pepper, and Italian seasoning.

Marinate the backstrap, then place it on top of the vegetables to grill.