BBQ Ratatouille
When I was a teenager, I spent a year in the South of France with my family, in Marseilles. Sea, sunshine &… such savory food! My mother was always interested in trying new things, and soon we were on the Mediterranean diet with pistou (a vegetable soup made with pesto), bouillabaisse and ratatouille!
The following take on ratatouille is an unorthodox BBQ version but it’s good, easy to make and fills the back yard with tantalizing aromas. What else do we need to be happy? A glass of wine? Granted! Cheers Chef!
Serves 2 to 4
- 1 container of mushrooms
- 10 cherry tomatoes
- Dried oregano, thym, marjoram, rosemary
- 1/4 red onion or 3 scallions, finely chopped
- Le Grand Sundried Tomato Pesto, about 4 tablespoons
- Olive oil
- Salt & pepper
PREPARATION
- Mix all the ingredients by hand in a bowl, it’s a bit messy but so much fun!
- Place the mixture on a piece of foil, big enough to be folded in 4
- Put on the grill (medium heat) for about 15/20 mins
- Sit back Chef, cheers!
