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    This is a deconstructed version of ratatouille. All the ingredients are grilled individually before being combined.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 8


    • 3 onions
    • Olive oil for grilling
    • Salt and freshly ground pepper
    • 2 aubergines
    • 8 baby courgettes
    • 6 large vine or plum tomatoes
    • 1 clove garlic, finely chopped
    • Several sprigs of thyme
    • 3 tbsp extra virgin olive oil for dressing


    1. Peel the onions and cut into 1cm-thick slices. Brush lightly with olive oil and place on a hot barbecue. After 2 minutes, turn them 90° to create a criss-cross griddle pattern. Grill for another 2 minutes before turning them over and repeating the operation. Once cooked, transfer them to a large dish and season well.
    2. Slice the aubergines to the same thickness as the onions and cook in the same way. Set aside and season.
    3. Split the courgettes lengthways and grill, criss-cross fashion, for about 2 minutes on each side. Set aside and season.
    4. Halve the tomatoes (slice vine tomatoes crossways and plum tomatoes lengthways) and put cut side down on the grill. Do not attempt to create a criss-cross pattern on the cut surface, just turn them over after 2-3 minutes.
    5. Once they are skin-side down, they can be turned to form a criss-cross pattern and cooked for 7-8 minutes until they start to bubble and are thoroughly cooked.
    6. Arrange the grilled vegetables in layers. Mix the garlic with the thyme and extra virgin olive oil. Pour over the vegetables. These can be eaten straight away but will be even better after macerating for 20 minutes.

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