by Tiago Bonin 10 June 2020
- Beef tomato
- Yellow and green courgette
- Tin of chopped tomatos
- Olive oil
- Fresh basil
- Balsamic vinegar
You can of course cook almost anything on a barbecue, suggestion that it is a cooking method only suitable for meat is nonsense. It does not matter whether you're a vegetarian or meat-eater you must try this ratatouille! It is fantastic with a dunkel-weizen, or make it tropical with Tropical Ralphie. It's so versatile you can serve it as the main event or as a side dish.
For this dish you will need a cast iron skillet, suitable to put on the barbecue.
Preparation time: approx. 15 mins. Cooking time: 55 mins
1. Prep yourself!
Whilst enjoying a beer, your barbecue needs to be heated to 150 degrees C.
2. Prep your veg!
Cut an aubergine, tomato, green and yellow courgette into equally large, thick slices.
Cut an onion into pieces and chop a clove of garlic.
3. Start getting heated!
Drizzle some olive oil in the pan and add the onion and garlic. Fry until the onions are soft, brown and caramelised.
Add the chopped tomatoes and let it cook through for a few minutes. Add the chopped aubergine and courgette.
Heat it up a little and then add a dash of (not too much!) balsamic vinegar, a few leaves of fresh basil plus some salt, pepper and garlic powder to taste. You want a ratio of 4 parts salt, 2 parts garlic powder, 1 part pepper.
4. Let it cook!
Cover the skillet with aluminium foil and cook at a temperature of 150 degrees Celsius. Remove the foil from the pan after about 45 minutes and cook for another 10 minutes.
Take this opportunity to drink some nice beer. You can not rush barbecuing, sit back, enjoy your beer whilst it cooks.
Grilled vegetables taste very good with a Weizen, with aromas of banana and cloves. Some also combine flavours of dark malt, such as bread crust and caramel. This is exactly the combination of flavours that go very well with vegetables on the barbecue. Try Brand Weizen or Texels Skuumkoppe.
Paulaner also brew a great alcohol-free one!