A Fresh Start

If you’re looking for cooking inspiration – and advice – Chef Paul Sturkey offers the best of both.

Restaurant owner, entrepreneur, and a project and product development chef for Kroger, Sturkey is renowned for his flavorful and healthy approach to cooking. He brings that talent and expertise to his role as the “cuisine captain” for the America’s River Roots festival, coming to the riverfront Oct. 8–12.

As summer heats up, Sturkey shares a recipe bursting with garden-fresh bounty and perfect for al fresco dining.

Grilled Summer Ratatouille

2 medium Japanese eggplants, cut into quarters lengthwise

2 medium zucchini, cut in half lengthwise

2 medium yellow squash, cut in half lengthwise

2 red bell peppers, quartered, stemmed and seeded

1 yellow pepper, quartered, stemmed and seeded

1 large red onion peeled and quartered

4 cloves garlic, peeled and minced

1/2-pint tear drop tomatoes cut in half
(HINT: Place on a metal skewer for ease of grilling)

1 ear fresh yellow corn on the cob

½ cup EVOO

3 Tbsp Sturkey Spice or Cajun seasoning

2–3 Tbsp fresh oregano leaves

1 Tbsp fresh basil, torn not chopped

Kosher salt and black pepper to taste

Combine garlic, EVOO and Sturkey spice together and mix well

Toss vegetables in garlic oil mixture and season with ½ of the salt and pepper

Grill vegetables for 10 to 12 minutes turning twice during the process

Transfer vegetables to a cutting board and cut into 1 ½” diagonal slices

Cut corn off of the cob.

Toss all ingredients with herbs and a little extra evoo remaining salt and pepper

Serve as a side dish or with grilled firm tofu or shrimp tossed in EVOO and Cajun seasoning or Sturkey spice

Relax and enjoy with family and friends!