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Stine Christiansen, Thomas Steinmann
Home Food & Drinks Recipes Cooking Grilled ratatouille with feta and fresh herbs

Grilled ratatouille with feta and fresh herbs

Rezept
Vegetables
Grilling and BBQ

A fire festival for vegetarians and meat lovers. Okra makes for an interesting texture, but the vegetables listed are just a recommendation - use whatever greens, reds and other stuff you like and can get.

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Cooking time: 1 hour

Ingredients (4 servings)
1/2 kg Melanzani
1/2 kg Zucchinis, the smaller the better
300 g Okra pods, not too long
2-3 Young onion
3-4 Tomatoes, preferably bottled tomatoes
Olive oil
Salt
Pickled jalapeños
Fresh herbs to taste, e.g. coriander, parsley, basil
Feta and tortillas or good white bread to serve
  • Bring the coals to a glow and place them on one side of the grill. Cook the eggplants and spring onions directly on the embers until almost black on the outside and then leave to cook away from the fire. Cook the okras, tomatoes and zucchinis over a direct heat on both sides until they quickly take on colour and soften.
  • After grilling, place everything in a large pan so that the juices are collected. Cut the okras and onions into bite-sized pieces and remove any burnt bits. Halve the eggplants, scoop out the flesh with a spoon and roughly chop. Add to the pan. Peel the tomatoes and crush them by hand over the vegetables. Pour in a few tablespoons of olive oil. Salt and cook briefly over a high heat.
  • Add the chopped pickled jalapeños and season the stew with their pickle juice. Sprinkle with herbs and feta, drizzle with a good dash of olive oil and serve with tortillas or bread.
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