Ratatouille of yellow courgette, aubergine, tomato and bell pepper to be prepared as a casserole on your kamado. It’s one of the many delicious and healthy vegetable recipes that you can combine with various Big Green Egg dishes to create a complete meal. The herb oil and special flavour of your Bg Green Egg make this ratatouille extra tasty!
- 2 aubergines
- 1 yellow courgette
- 5 tomatoes
- 2 red pointed peppers
- 5 cloves of garlic
- 1 bunch of basil
- 100 ml olive oil
PREPARATION IN ADVANCE
- Ignite the charcoal in the Big Green Egg and heat, with the grid, to a temperature of 180°C.
- Cut the aubergines, courgette and tomatoes into slices of ½ centimetre thick. Cut the stalks off the pointed peppers, remove the seeds and cut the peppers into rings of ½ centimetre thick. Place the vegetables alternately in 2 circles in the Cast Iron Skillet Small
- For the herb oil, peel the garlic and pluck the leaves off the sprigs of basil. Grind the garlic and basil, together with the olive oil, in a small food processor or using a hand blender. Drizzle the vegetables with the herb oil and sprinkle with salt and pepper.
- Place the skillet on the grid and close the lid of the EGG. Let the ratatouille stew for approx. 45 minutes until the vegetables are done. The moisture released from the vegetables will ensure that they don’t burn.
Ratatouille is a delicious and healthy addition to any meat or fish dish. If you cannot cook them at the same time because the cooking time or cooking technique is different, you can make the ratatouille beforehand and heat it on your EGG for approx. 10 minutes at 180 °C.