A non-standard version of ratatouille – vegetables are not cut into circles, but cubes, and cooked in foil on the grill! It turns out a very unusual vegetable stew, moreover, very aromatic and healthy!
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Side Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Young zucchini – 330 g
- Eggplant – 350 g
- Tomatoes – 100 g
- Bulgarian pepper – 1 pc.
- Onions – 50-60 g
- Garlic – 1 clove
- Small lemon (juice) – 1 pc.
- Provencal herbs – 1 teaspoon
- Balsamic vinegar (for serving) – 4 teaspoon
- Salt – 1 teaspoon
- Dill greens (optional, for serving) – 4 sprigs
Print Recipe
Pin Recipe Instructions
- Prepare the food you need.
- Rinse the courgettes and cut them into small cubes. Peel the onions, cut into small cubes, and add to the courgettes.
- Rinse the tomatoes, cut into cubes, removing the stalks. Peel the bell peppers from seeds. Cut the bell pepper pulp into squares. Add tomatoes and bell peppers to a bowl of courgettes and onions. Peel the garlic, chop finely and place in a bowl too.
- Rinse the eggplants, cut off the ends. Cut the eggplants into cubes the same size as the courgettes and add to the rest of the chopped vegetables.
- Season vegetables with salt. Add provencal herbs, drizzle with lemon juice. Stir.
- Cut 4 pieces of 20×90 cm from the foil and fold them in half along their length. Place a quarter of vegetables on one half of a double sheet of foil. Cover with the other half of the foil.
- Tuck the free edges of the foil and fix it well. Wrap the rest of the vegetables in foil in the same way.
- Place the foil-wrapped ratatouille on a wire rack and place it over the coals. Depending on the heat of the coals, the ratatouille in foil will be ready in 10-25 minutes.
- Serve the grilled vegetable stew immediately after cooking, sprinkle each serving with 1 teaspoon of balsamic vinegar and garnish with a sprig of dill if desired.
Enjoy your meal!
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