I made this a few years ago at Christmas time and remember it being very tasty. So when mum showed me the recipes she had picked to make for our Easter BBQ I was happy to see she had chosen this one. Again, it was a big hit and a great way to get everyone to eat their vegies.
Ratatouille
1 bulb of garlic (approx. 6-10 cloves)
1/3C olive oil
6 roma tomatoes, halved lengthways
4 baby eggplants, cut into 1cm pieces on the diagonal
3 zucchini, cut into 1cm pieces on the diagonal
2 red capsicums, seeded and cut into wedges
3 red onions, cut into 1cm thick rounds
10 mushrooms, peeled and halved
2Tbsp balsamic vinegar
1. Trim the top of the garlic bulb so the cloves are slightly exposed, drizzle with olive oil and wrap in foil. Put in the BBQ for 15 minutes before the vegetables are put in.
2. Lightly brush the vegetables with olive oil and add to the BBQ, cook for 15-20 minutes until cooked through and marked.
3. Remove vegetables to a large bowl and squeeze garlic cloves out of their skins over them. Mix together balsamic vinegar and left over olive oil and pour over vegetables, tossing lightly to coat. Season with salt and pepper and serve.
Serves 8
Adapted from: BBQ food 2004, Murdoch Books, NSW, Australia.
