Ratatouille on the BBQ

Since this time, it was the cartoon “Ratatouille”, the people found out
looks like this dish is by the talented restaurant chefs. If the young man with the rat in a hat (or, rather, the rat with the boys under the hood) was in the brazier of coals, it is possible that he wanted to experiment and cook the vegetables for Ratatouille on the coals.

INGREDIENTS

• Parmesan cheese grated for serving – 300 g
• ripe medium tomatoes – 2 PCs.
• red bell pepper – 2 PCs.
• medium eggplant – 2 PCs.
• sweet onions – 2 medium onions
• olive oil “extra virgin” – 100 ml
• salt – to taste
• ground black pepper – to taste
• large zucchini – 1 PC.
• dry Provencal herbs – to taste
• lemon, only the juice – 0.5 fruit
• garlic – 3 cloves
• parsley – small bunch

STEP-BY-STEP RECIPE

Step 1

Cut the tomatoes into quarters, sweet pepper peel and cut into strips. Eggplant and zucchini cut into rounds, onion – thick rings, garlic – thin slices.

Step 2

Put the vegetables in a large bowl, sprinkle with herbes de Provence, drizzle with olive oil and mix well. Leave at room temperature for 30-60 min.

Step 3

Fry over strong heat in a converted BBQ wok or mounted on the grill pan until then, until the vegetables are soft. It usually takes about 15 min.

Step 4

Put roasted vegetables on a dish, add salt, pepper, pour olive oil, juice of half a lemon, sprinkle with chopped greens, sprinkle with grated Parmesan and serve.

By the way

Prepared for frying the aubergines, peppers and courgettes before pickling in oil, can be soaked for half an hour in cold water – then they just will not dry up and remains juicy.