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

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

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Instructions

1. Prepare the food you need.

   

2. Rinse the courgettes and cut them into small cubes. Peel the onions, cut into small cubes, and add to the courgettes.
3. 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.
4. 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.
5. Season vegetables with salt. Add provencal herbs, drizzle with lemon juice. Stir.
6. 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.
7. Tuck the free edges of the foil and fix it well. Wrap the rest of the vegetables in foil in the same way.
8. 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.
9. 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!