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Hot Ratatouille

Serves: 6
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
Recipe preparation

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.