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Grilled ratatouille

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Ingredients for 2 servings:

  • 150 g eggplant(s)
  • 1 zucchini
  • 150 g cherry tomatoes
  • 4 garlic cloves
  • 50 g olives
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • n. B. herbs, fresh
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Rémy’s specialty with a difference

Clean and dice the eggplant and zucchini. Remove the stems from the cherry tomatoes and halve the garlic cloves. Place the vegetables and olives in a bowl. Add the olive oil, balsamic vinegar, honey, and herbs. Mix the ingredients well and season with salt and pepper. Divide the vegetables between four small strips of aluminum foil, making sure they are not overlapping, and seal the packages tightly. Grill the vegetables on a hot grill for about 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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