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Stewed ratatouille from the Big Green Egg — image

Stewed ratatouille from the Big Green Egg

This ratatouille shows that stewing on the Big Green Egg is not just for meat dishes.Recipe for 4 people.

Ingredients

1Green zucchini
2Basil sprigs
1Red bell pepper
1yellow bell pepper
4units.eetlepelOlive oil
2Garlic cloves
1White onion
3tomatoes
0.5units.eetlepelTomato paste
0.5units.theelepelMadras curry powder
2units.eetlepelTomato ketchup
2units.eetlepelOyster sauce

Preparation

  1. Light the charcoal in the Big Green Egg and heat with the Stainless Steel Grid to 180°C.
  2. Meanwhile, bring a pan of water to a boil and prepare a bowl of ice water.
  3. Score the tomatoes, dip them in the boiling water for a few seconds until the skins loosen, and immediately cool them in the ice water. Remove the skins.
  4. Halve the tomatoes, remove the seeds, and cut the flesh into cubes.
  5. Peel and halve the bell peppers, remove the stems and seeds, and also cut them into cubes.
  6. Cut the zucchini into cubes of about 1 centimeter.
  7. Peel and finely chop the onion and garlic.
  8. Pick the basil leaves and cut them into thin strips.
  9. Heat the Green Dutch Oven on the grid.
  10. Add the olive oil, onion, garlic, and madras curry powder and fry until the onion is translucent.
  11. Stir the bell pepper into the onion mixture and let it cook for about 6 minutes.
  12. Stir occasionally and close the EGG lid after each step.
  13. Stir the tomato paste into the pepper-onion mixture.
  14. Then add the zucchini, tomato, and basil.
  15. Finally, mix the ketchup and oyster sauce into the ratatouille.
  16. Close the lid and let it stew for about 5 minutes, until the zucchini is cooked.
  17. Remove the pan from the Big Green Egg, season the ratatouille with salt and pepper, and serve in a bowl or dish.