Solidteknics 28cm Nöni Oven to Table Pan | Cookware | Accessories | Big Green Egg

Ratatouille

By Big Green Egg

Mediterranean vegetables cooked into a state of softness in a generous quantity of olive oil, then served with a ball of burrata

Set up your EGG

Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position, topped with the Stainless Steel Grid. Target temperature is 120˚C.

Layer up the ratatouille

Slice the onion, aubergines, courgettes, tomatoes and peppers into similar-sized pieces, about 3mm thick.

Drizzle with olive oil put on the egg

Mix the garlic and basil into the passata and pour into an Enamelled Dutch Oven. Neatly layer up the vegetables on top of the passata and season well with salt and pepper. Drizzle over the olive oil.

Bake the ratatouille

Place the Dutch oven in the middle of the grid and cook for 2½ hours until the vegetables are soft and yielding.

Remove from the EGG. Place the burrata in the middle of the hot rataouille, then season with cracked black pepper and olive oil.

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