Ratatouille vegetable stew will become even tastier and more aromatic if grill it. Traditionally, the composition of the ratatouille is tomatoes, eggplant, zucchini and onions. Fry ripe vegetables on coals, chop them and season with fragrant herbs, garlic and olive oil. Gorgeous summer stew serve with meat, grilled, or slices of bread, also fried on решётке. 
Time: 40min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 large tomatoes Bull’s heart, cut in half
- 2 medium zucchini
- 1 large eggplant
- 1 small red onion, cut in half
- 0.5 tbsp. olive oil
- 1/4 Art. basil leaves torn
- 1/4 Art. parsley chopped
- 2 tbsp. l thyme leaves finely chopped
- 1 clove garlic, finely chopped
Recipes with similar ingredients: tomatoes, zucchini, eggplant, onions red, basil, parsley, thyme, garlic
Recipe preparation:
- Preheat the grill to moderate heat.
- Put the tomatoes, zucchini, eggplant, and onions on the grill and cover. Fry the tomatoes, turning, until light carbonization 5 – 6 minutes. Fry zucchini, eggplant and onions, turning every 5 minutes, until soft and light carbonization 15 – 20 minutes. Softness identify by piercing the vegetables with a small sharp knife.
- Cool the vegetables slightly so that you can hold them in your hands, and chop everything except onion into small pieces. Pour them into a bowl medium size. Then finely chop the onion and add to the same a bowl. Stir in butter, basil, parsley, thyme, garlic and 1 tbsp. l salt. Serve ratatouille warm or at room temperature.
