Grilled vegetable ratatouille
Prep Time
Cooking Mode
60 ml (¼ cup) cup finely chopped fresh oregano
60 ml (¼ cup) cup pitted Kalamata olives
To taste salt and pepper
30 ml (2 tbsp.) tbsp. olive oil
1 red pepper
1 zucchini, halved lengthwise
1 Italian eggplant, halved lengthwise
3 Italian tomatoes
5 garlic cloves
60 ml (¼ cup) cup finely chopped fresh oregano
60 ml (¼ cup) cup pitted Kalamata olives
To taste salt and pepper
30 ml (2 tbsp.) tbsp. olive oil
1 red pepper
1 zucchini, halved lengthwise
1 Italian eggplant, halved lengthwise
3 Italian tomatoes
5 garlic cloves
Directions
1Preheat barbecue to medium-high.
2In a large bowl, combine garlic, tomatoes, zucchini, eggplant, red pepper and oil. Add salt and pepper to taste and mix well. Remove garlic and wrap in tinfoil. Place garlic and vegetables on pre-oiled grill.
3Cook for about 5 minutes per side or until vegetables are grilled and garlic is tender. Roughly chop vegetables and place in a bowl. Squeeze garlic using fingers and add puree, oregano and olives to vegetables. Mix well.
4Serve with ready-to-cook meats.
5: Add fresh thyme to vegetable mix and sprinkle with crumbled feta just before serving.
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Personal Note
Personal Note