Ratatouille Parcels

Name: Ratatouille Parcels
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 bay leaf; 2 beautiful eggplants; 50 grams fresh ginger; 1 organic lemon (unwaxed); 158 milliliters olive oil; 118 milliliters white port; 2 red peppers; 1 branch rosemary; 6 servings salt and pepper; 4 bulb spring onions; 2 yellow peppers

Need a gluten free, primal, and vegan side dish? Ratatouille Parcels could be an outstanding recipe to try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 320 calories, 3g of protein, and 25g of fat. A mixture of bay leaf, beautiful eggplants, bulb spring onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Finely dice the vegetables. Peel and finely slice the ginger, cut the lemon into segments.

Ingredients you will need

Vegetable

Ginger

Lemon

Make a parcel by layering two sheets of foil.

Equipment you will use

Aluminum Foil

Place all of the vegetables inside the parcel, add the ginger, olive oil, port, rosemary, bay leaf and lemon, season, seal tightly.

Ingredients you will need

Vegetable

Olive Oil

Bay Leaves

Rosemary

Ginger

Lemon

Port

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.

Equipment you will use

Grill