Grilled Ratatouille - Recipes - Hasty Bake Charcoal Grills

Ingredients

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