• People

    Serves : 6

  • Prep Time

    15 min.

  • Cooking Time

    5 min.

  • Method



the Ingredients

Vegan  Med Veg 346X318
  • 60ml olive oil
  • 1 tbsp red wine vinegar
  • Sea salt & pepper
  • 2 tomatoes, peeled, deseeded and cut into cubes
  • 1 tbsp chives, finely chopped
  • 1 red pepper, thinly sliced
  • 100g green beans 2 courgettes, thinly sliced on bias
  • ½ aubergine, diced
  • 1 large garlic clove, crushed


Give this delicious recipe for Hot Ratatouille a go in honour of World Vegan Day.

In the kitchen:
  • To peel the tomatoes, score an X in the bottom of the tomatoes and put into a pan of boiling water until the skin splits. Immediately remove to a bowl of ice water to cool. Remove from water and pull the skin away from the tomato. Cut into quarters, run a knife under the seeds to remove them and finely dice the flesh.
  • To make the dressing, whisk together 2 tablespoons of olive oil and the red wine vinegar, season with salt and pepper and add in the tomatoes and chives.
At the barbecue:
  • Heat 2 tablespoons of olive oil in a Weber GBS Wok. Once hot, add the peppers, beans, courgettes, aubergine and garlic. Fry for a couple of minutes until the vegetables are just beginning to soften.
  • Transfer to serving dish and season with salt and pepper. Spoon over the diced tomatoes and drizzle over some of the remaining dressing.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

    Grill Academy Logo

    More recipes

    You May Also Like