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Grilled Merguez with Ratatouille

Grilled Merguez with Ratatouille


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To make the ratatouille, heat 4 tablespoons of the oil in a large, heavy frying pan over medium heat. Separately cook the peppers, then zucchini, then the onion and tomatoes together, and lastly the eggplant, until browned. Set each aside separately.

Remove the pan from the heat. Place in the pan a layer of eggplant, then a layer of zucchini, then the bell peppers, then scatter over the garlic and parsley, and season well. Top with the tomato and onion mixture, and press everything down with a heatproof plate.

Return the pan to a low heat and cook for 30 minutes, until the vegetables are soft. Remove the plate using an oven mitt. Turn the vegetables gently with a spatula, and cook for 10 minutes over high heat until any liquid has evaporated. Set aside.

Pierce the merguez and broil, fry, or grill until well cooked and browned all over. Serve with the ratatouille, warm or at room temperature, and some crusty bread.


Recipe Summary

  • 1/2 cup extra-virgin olive oil, plus more for serving
  • 1 medium white onion, chopped (1 1/2 cups)
  • 2 medium red bell peppers, ribs and seeds removed, cut into 3/4-inch pieces (3 cups)
  • 5 cloves garlic, minced (3 tablespoons)
  • 1 tablespoon tomato paste
  • 2 medium eggplants, peeled and cut into 1/2-inch cubes (8 cups)
  • 2 cups dry white wine, such as Sauvignon Blanc
  • 4 medium tomatoes, quartered
  • Coarse salt and freshly ground pepper
  • 4 medium zucchini, cut into 1/4-inch rounds (6 cups)
  • 2 sprigs flat-leaf parsley
  • 2 sprigs thyme
  • 3 large fresh basil leaves, plus more for serving
  • 4 fresh bay leaves

Heat 1/4 cup oil in a large, heavy pot over medium until shimmering. Add onion and peppers cook, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes. Add garlic and tomato paste cook, stirring, until fragrant, about 1 minute. Add eggplants and remaining 1/4 cup oil and cook, stirring occasionally, until eggplants are softened and beginning to brown, 8 minutes.

Add wine and tomatoes season generously with salt and pepper. Bring to a boil, scraping up any browned bits from bottom of pan. Add zucchini and herbs, reduce heat to medium, and cook, uncovered, until vegetables are tender and eggplants are beginning to break down, about 45 minutes. Adjust seasoning. Before serving, drizzle with oil and scatter with more basil leaves.


1. Preheat grill to medium-high. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste.

2. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through.

3. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.


Grilled Ratatouille Skewers Recipe

Inspired by the flavors of the classic French dish, we turned ratatouille into a pretty and portable meal that is perfect for the summer grilling season. Ratatouille is typically a mix of seasonal vegetables baked in a dish with tomatoes, garlic, and spices&mdashand a great way to use up a garden&rsquos worth of vegetables. When summer vegetables are at their peak and it&rsquos too hot to turn on the oven, make these colorful kebabs of squash, bell peppers, eggplant, and onion out at the grill. Our Summer Sauce, a bright green, herbaceous vinaigrette made with olive oil, mint, basil, and parsley (which are also abundant in the summertime), adds vibrant flavor and color to the skewers. The only trick to making perfect kebabs or skewers is to cut all of the ingredients into uniformly sized pieces. If some pieces are bigger or smaller than others, they will not cook evenly. When cutting the vegetables, make sure that the pieces are a similar size and shape&mdash1½ to 2 inches. Thread the squash, bell peppers, eggplant, and onion alternately onto wooden skewers. Also be sure to coat the skewered vegetables evenly with oil so they won&rsquot stick to the grill. Sprinkle the vegetables with salt and pepper and brush with Summer Sauce until evenly coated. Grilled Ratatouille Skewers make a fun, one-hand appetizer at summer parties. Or serve them with a hearty main like grilled steak, salmon, or chicken. You friends and family will love the flavor and you can enjoy the ease of cooking on the grill.


Preparation

  • Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.

Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.

When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion return to the bowl and add 1/2 cup of the olives to the bowl.
Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil process until smooth.

Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.


You'll Need

1 large red onion, cut into 1⁄4"-thick slices
1 red bell pepper, quartered, stems and seeds removed
1 medium eggplant, cut into 1⁄4"-thick planks
1 large portobello mushroom cap, cut into 1⁄4"-thick slices
1 large zucchini, cut into 1⁄4"-thick planks
2 medium yellow squash, cut into 1⁄4"-thick planks
12–16 asparagus stalks, woody ends removed
4 Tbsp olive oil
Salt and black pepper to taste
1 Tbsp prepared pesto
2 Tbsp red wine vinegar
2 Tbsp pine nuts, toasted
1⁄4 cup grated Parmesan


Dice the onions and pepper pods. Peel the garlic and chop it up. Heat up some oil in a large pan and sauté the onions, garlic, rosemary and thyme.

Add the vegetables (first the paprika, shortly after the courgettes and the aubergines). Fold in the tomatoes and the tomato puree and let the dish lightly sauté for about 2-4 minutes.

Add a little water (100 ml) and reduce the dish until creamy. Remove the rosemary and thyme twigs and season with salt, sugar and pepper.

Fry the merguez in very little oil in a pan for 5-6 minutes.

Serve the ratatouille with the merguez and garnish with some basil. Also erve some baguette with the main dish.


  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon salt
  • Canola or olive oil cooking spray
  • 1 red bell pepper, halved lengthwise, stemmed and seeded
  • 1 small eggplant, cut into 1/2-inch-thick rounds
  • 1 medium zucchini, halved lengthwise
  • 4 plum tomatoes, halved lengthwise
  • 1 medium red onion, cut into 1/2-inch-thick rounds
  • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed (see Note)
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon red-wine vinegar

Preheat grill to medium-high.

Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl set aside.

Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.

As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.

Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.

Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.

Note: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast--the &ldquotender&rdquo--removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers

DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip this &ldquobasket&rdquo will prevent the food from sliding off the grates.


Instructions

COMBINE oil, mustard, rosemary and garlic in small bowl. Place olives into food processor add 2 tablespoons mustard mixture. Cover and process until smooth set aside. Reserve remaining mustard mixture.

CUT eggplant and zucchini lengthwise into 1/4-inch thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red pepper lengthwise into 2-inch wide pieces discard seeds. Place vegetables on platter. Baste with reserved mustard mixture.

PLACE vegetables on oiled rack or vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once.

TO SERVE: remove and discard excess bread from bread halves. Spread olive mixture on cut surfaces of bread. Layer vegetables on bottom half of bread cover with top half. Cut crosswise into 4 portions.


Merguez with ratatouille

4 x VEGANSAUSAGE Merguez
2 small aubergines
3 small courgettes
2 cloves of garlic
3 small red onions
2 red peppers
2 yellow peppers
2 rosemary twigs
2 thyme twigs
3 tbsp tomato puree
6 cherry tomatoes
4-5 tbsp olive oil
salt, sugar, pepper
1 small bunch of parsley
1 baguette

Dice the onions and pepper pods. Peel the garlic and chop it up. Heat up some oil in a large pan and sauté the onions, garlic, rosemary and thyme.

Add the vegetables (first the paprika, shortly after the courgettes and the aubergines). Fold in the tomatoes and the tomato puree and let the dish lightly sauté for about 2-4 minutes.

Add a little water (100 ml) and reduce the dish until creamy. Remove the rosemary and thyme twigs and season with salt, sugar and pepper.

Fry the merguez in very little oil in a pan for 5-6 minutes.

Serve the ratatouille with the merguez and garnish with some basil. Also erve some baguette with the main dish.

  • vegan
  • organic
  • good for the climate
  • made in Germany
  • family business

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Watch the video: French sandwich merguez in tamil (July 2022).


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