Stewed ratatouille
Recipe
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20 minutes
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20 minutes
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40 minutes
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4 persons
When you think of a stew from the Big Green Egg, you might easily think of a meat dish. But you can also make a delicious vegetable-based stew. Perhaps the most well-known vegetable stew is ratatouille. A healthy and tasty side dish that is quick to prepare. Have you lit the charcoal in your kamado yet?
INGREDIENTS
RATATOUILLE
- 3 tomatoes
- 1 yellow pepper
- 1 red pepper
- 1 green courgette
- 1 white onion
- 2 cloves of garlic
- 2 sprigs of basil
- 4 tbsp olive oil
- ½ tsp madras curry powder
- ½ tbsp tomato puree
- 2 tbsp tomato ketchup
- 2 tbsp oyster sauce
PREPARATION
- Light the charcoal in the Big Green Egg and heat with the Stainless Steel Grid to a temperature of 180°C. Meanwhile, bring a pan of water to the boil and prepare a bowl of ice water. Cross the tomatoes and dip them into the boiling water for a few seconds until the skins start to come off. Briefly dip the tomatoes in the ice water and remove the skins.
- Half the tomatoes, remove the seeds and dice the flesh. Peel and half the peppers. Remove the stems and seeds and dice the flesh. Cut the courgette into cubes of about 1 centimetre. Peel and chop the onion and garlic. Pick the leaves from the basil sprigs and cut them into thin strips.
COOKING
- Heat the Green Dutch Oven on the grid. Add the olive oil, onion, garlic and curry powder and fry until the onion is glazy.
- Spoon the pepper into the onion mixture and cook for about 6 minutes. Stir occasionally and close the lid of the EGG after each operation.
- Stir the tomato puree into the pepper-onion mixture and add the courgette, tomato and basil. Finally, stir the tomato ketchup and oyster sauce into the ratatouille. Close the lid of the EGG and allow the ratatouille to stew for about 5 minutes until the courgette is tender.
- Remove the pan from the Big Green Egg, add salt and pepper to taste to the ratatouille and scoop into a bowl or dish.
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