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Grilled Ratatouille

Grilled Ratatouille

Prep time:

20 minutes

Cook time:

8 minutes

Difficulty level:


Grilled Ratatouille would be a hit at any dinner party. It sure was for our guests at the 2nd Hasty Bake Dinner Party class taught by Boston Deli Grill and Market!


  • 2 zuchini, cut lenghtwise into quarters
  • 2 yellow squash, cut lengthwise into quarters
  • 2 eggplant, halved lengthwise
  • 2 red bell pepper, stemmed, seeded, and quartered
  • 2 yellow bell peppers, stemmed, seeded, and quartered
  • 2 red onion, quartered
  • 1 pint grape tomatoes
  • 1/2 cup olive oil plus 2 tablespoons
  • 4 garlic cloves, finely chopped
  • 4 oz feta crumbles
  • 2 tpsp fresh oregano leaves, finely chopped
  • 1/4 cup flat leaf parsley, finely chopped
  • kosher salt and pepper to taste
  • 1/4 cup Spicy Orange Vinaigrette


  1. Place vegetables in a bowl, add 1/2 cup olive oil and salt and pepper, tossing to coat.
  2. Place vegetables on the Hasty Bake over direct heat.
  3. Grill 5-8 minutes, turning halfway through the process.
  4. Coarsely chop all veggies except tomatoes and return to a bowl with the tomatoes.
  5. Add 2 tablespoons olive oil, orange vinaigrette, garlic, oregano, parsley, and salt and pepper.
  6. Serve at room temperature.
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