Grilled Vegetable Jambalaya

2 tbsp olive oil, more for brushing

2 cups diced yellow onions
1 ¼ cups diced green bell pepper
1 2/3 cups diced celery
2 cloves garlic, minced
1 tbsp paprika
Pinch fresh ground pepper
Pinch ground white pepper
Pinch cayenne
1 2/3 cups diced tomatoes
3 ½ cups veg broth
1 bay leaf
1 tsp dried oregano
1 tsp chopped thyme
2 tbsp chopped basil
1 tsp tabasco
1 tsp worcestershire sauce
salt as needed
1 med zucchini, sliced into ½'' thick rounds
1 med yellow squash, sliced into ½'' thick rounds
1 red bell pepper, quartered
1 med red onion, sliced ½'' thick
1 med eggplant, peeled, sliced into ½'' thick rounds
bbq spice rub (below) as needed
2 cups hot cooked brown rice
garnish: 1 bunch green onions, thin-sliced (white and green parts)

1 In a lg pot, heat olive oil over medium heat. Add yellow onions, green pepper, celery, garlic, paprika,
black pepper, white pepper, cayenne. Cover the pot and sweat until veggies begin to soften, about 10
mins.

2 Add tomatoes, broth, bay leaf, oregano, thyme, basil, tabasco, worcestershire. Season w salt. Bring
jambalaya to simmer.

3 Meanwhile, preheat a grill or grill pan til hot. Lightly brush zucchini, squash, red pepper, red onion,
eggplant with oil and sprinkle with spice rub on both sides. Grill the veggies, turning once, til tender.
(Grilling time for each veg will be different. As each is done, transfer to a baking sheet.)

4 Remove the bay leaf from the jambalaya and stir in the rice. Scoop into lg warm bowls and top with
grilled veg. Garnish w green onions.