2020-08-13 / test@t
Grilled Ratatouille with fresh tomatoes
If the soul of this vegetable ratatuyu requires a meat component, grill sausages or spatulas.
- 4 large eggplants
- 3 medium zucchini
- 3 multi-colored sweet peppers
- 6 multi-colored tomatoes
- 6 shallots
- 1 head of garlic
- 1 large bunch of green basil (preferably small leaves)
- 2 tbsp. l. sun-dried tomato pesto
- extra virgin olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Preheat the oven with the grill on to 200 ° C or light the coals in the grill and let them burn to white ash. Cut the eggplants and zucchini lengthwise into 2–2.5 cm thick plates. Peel the shallots and garlic, cut them across into 3–4 pieces.
Sprinkle all prepared vegetables with olive oil, salt, place the eggplant and zucchini slightly overlapped on baking sheets lined with baking paper, sprinkle with shallots and garlic, put in the oven. Bake until golden brown, about 15 minutes. Or grill on a wire rack.
Place the peppers whole on a lit gas or electric hob or on the grill grate, burn until black charcoal crust on all sides. Place the burnt peppers in a container, cover with plastic wrap and cool, 15–20 minutes. Then peel, remove seeds, stalks and septa.
Cut all vegetables into easy-to-eat slices and stir. Season with sun-dried tomato pesto, olive oil, salt, pepper and half of the basil, cover with plastic wrap, let it brew at room temperature, 1 tsp.
Cut the tomatoes into easy-to-eat slices and mix with the remaining basil leaves. If you want to serve ratatouille hot, preheat it in the oven at 200 ° C, but you can also serve it without heating. Add the basil tomatoes, stir and serve. This dish tastes better the next day and can be kept in the refrigerator for up to 3 days.