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Ratatouille Parcels

By Stéphane Reynaud

1.3

(1)

Image may contain Aluminium and Foil
Ratatouille ParcelsPetrina Tinsley

With different girls

Recipe information

  • Yield

    Serves 6

Ingredients

2 beautiful eggplants
2 red peppers
2 yellow peppers
4 bulb spring onions
1 3/4 oz fresh ginger
1 organic lemon (unwaxed)
2/3 cup olive oil
1/2 cup white port
1 branch rosemary
1 bay leaf
salt and pepper

Preparation

  1. Step 1

    Finely dice the vegetables. Peel and finely slice the ginger, cut the lemon into segments.

    Step 2

    Make a parcel by layering two sheets of foil. Place all of the vegetables inside the parcel, add the ginger, olive oil, port, rosemary, bay leaf and lemon, season, seal tightly.

    Step 3

    Cook over gentle heat for 15 minutes.

From Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.
TagsBell PepperVegetableEggplantSpring OnionOnionRoot VegetableSideDinnerGluten FreeNut FreeVegetarianDairy FreeVeganEasyGrillingSummerCookbooks
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