dimanche 19 août 2007

Ratatouille - barbecue style

Ratatouille is a French Provençal dish that originated in Nice. Mediterranean vegetables eggplant, zucchini, peppers and tomatoes are traditionally cooked individually to ensure the proper cooking times for each, then assembled to let the flavours blend. It is similar to the Italian caponata and can be served as a meal with bread or rice or as a side dish to accompany fish or meat.
This quick and easy version cooks all the vegetables together in foil over the barbecue. It takes ½ hour to make, tastes delicious and there are no messy pans to clean up!

Ratatouille – barbecue style
Serves 6

1 eggplant, cut into 1 cm (1/2 in) cubes
2 zucchini (courgettes), sliced
1 red pepper, cut in squares
1 green pepper, cut in squares
4 ripe tomatoes, peeled and chopped*
1 onion, chopped
2 cloves garlic, finely chopped
50 mL (1/4 cup) olive oil
60 mL (2 Tbsp) fresh basil leaves, roughly chopped
5 mL (1 tsp) herbes de Provence
Freshly ground black pepper

Place eggplant cubes into a bowl; sprinkle with salt and let stand for 30 minutes. Rinse eggplant under cold water, pat dry with paper towel.
Place eggplant, zucchini, peppers, tomatoes and onion on a large square of heavy foil. Combine other ingredients and pour over vegetables. Seal the foil with a double fold. Place on grill (approx. 10 cm / 4 in. above coals) and cook for 30 min. or until vegetables are tender.

*Add 15 mL (1 Tbsp) of tomato paste if the tomatoes lack flavour.

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