Ratatouille ParcelsPetrina Tinsley
With different girls
Recipe information
Yield
Serves 6
Ingredients
2 beautiful eggplants
2 red peppers
2 yellow peppers
4 bulb spring onions
1 3/4 oz fresh ginger
1 organic lemon (unwaxed)
2/3 cup olive oil
1/2 cup white port
1 branch rosemary
1 bay leaf
salt and pepper
Preparation
Step 1
Finely dice the vegetables. Peel and finely slice the ginger, cut the lemon into segments.
Step 2
Make a parcel by layering two sheets of foil. Place all of the vegetables inside the parcel, add the ginger, olive oil, port, rosemary, bay leaf and lemon, season, seal tightly.
Step 3
Cook over gentle heat for 15 minutes.
From Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.
