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Serves: 6

Hot Ratatouille

Prep Time
15 min.
Cooking Time
5 min.
Method
Direct
Prep Time
15 min.
Cooking Time
5 min.
Method
Direct

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

Instructions

    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.
Ingredients
Instructions

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