Grilled ratatouille
Ingredients
for 4 person
| 1 | aubergine, sliced lengthwise |
| 1 | yellow pepper, quartered |
| 200 g | courgettes, quartered lengthwise, halved |
| 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 sprig | thyme |
| 4 sprig | oregano |
| 1 tbsp | olive oil |
| 1 sprig | oregano, leaves torn off |
| ¼ tsp | sea salt |
| a little | pepper |
How it's done
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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