Grilled ratatouille

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 240 kcal
, Fat: 17 g
, Carbohydrate: 14 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare the vegetables

1 aubergine, sliced lengthwise
1 yellow pepper, quartered
200 g mini courgettes
600 g beef tomatoes (e.g. Oxheart, sliced)
4 tbsp olive oil
4 garlic cloves, squeezed
½ tsp salt
300 g vine-ripened cherry tomatoes
1 onion, cut into wedges
4 sprigs thyme
4 sprigs oregano

Charcoal/gas/electric grill

1 tbsp olive oil
1 sprig oregano, leaves torn off
¼ tsp sea salt
a little pepper
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How it's done

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To prepare the vegetables

Mix the aubergine, pepper, courgette and tomatoes in a bowl with 3 tbsp of oil and half of the garlic, season with salt. Place the cherry tomatoes and onion in a grill tray, mix with the remainder of the oil, garlic and herbs.

Charcoal/gas/electric grill

With the lid down, grill the aubergine, pepper, courgette, tomatoes and the grill tray over/on a medium heat (approx. 200 °C for approx. 20 mins., turning occasionally. Remove the aubergine, pepper and tomatoes from the grill, cut into chunks, arrange on a platter along with the courgette. Grill the cherry tomatoes for an extra 10 mins., place on top of the ratatouille. Drizzle with oil, garnish with oregano, season.

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