Ratatouille from the Big Green Egg

Name: Ratatouille from the Big Green Egg
Ingredients: 100 ml Olive oil; 5 Garlic cloves; Basil to taste; 1 Yellow zucchini; 2 eggplants; 2 Red pointed peppers; 5 tomatoes

Eggplant, yellow zucchini, tomato, and red pointed pepper are arranged in overlapping layers in the skillet and slowly stewed.Recipe for 4 people.

Ingredients

1Yellow zucchini

2eggplants

2Red pointed peppers

5tomatoes

100mlOlive oil

5Garlic cloves

Basil to taste

Preparation

Light the charcoal in the Big Green Egg and heat with the grid to 180°C.
Slice the eggplants, yellow zucchini, and tomatoes into slices about 0.5 centimeters thick.
Cut the stems off the pointed peppers, remove the seeds, and slice the peppers into rings about 0.5 centimeters thick.
Arrange the vegetables alternately in two circles in the Cast Iron Skillet to create a beautiful, overlapping pattern.
For the herb oil, peel the garlic and pick the basil leaves.
Blend the garlic and basil together with the olive oil in a small food processor or with an immersion blender.
Drizzle the herb oil over the vegetables and season with salt and pepper.
Place the skillet on the grid, close the EGG lid, and let the ratatouille stew for about 45 minutes, until the vegetables are tender. During cooking, moisture will be released from the vegetables, allowing them to stew gently without burning.
Remove the skillet from the Big Green Egg and serve the ratatouille immediately, or let it cool to lukewarm for a more Mediterranean serving style.