Ratatouille Kebabs

[Guest guest]

Ratatouille Kebabs

 

 

12 bamboo skewers soaked in water

 

1 cup tomato passata (sieved tomatoes)

pinch of chilli flakes

1/2 teaspoon dried oregano

2 teaspoons red wine vinegar

salt and pepper

4 finger eggplants, trimmed and cut into 2 cm (3/4 " ) lengths

2 small zucchini, trimmed and cut into 1cm lengths

1 red capsicum (bell pepper), seeded and chopped roughly

1 green capsicum (bell pepper), seeded and chopped roughly

 

 

1. Soak 12 bamboo skewers in water for at least 15 minutes before

threading with vegetables to prevent burning while cooking.

 

2. Meanwhile, place the tomato passata in a small saucepan with the

chilli flakes, oregano, vinegar, salt and pepper. Simmer over low heat

for 5 minutes or until reduced. Cover and set aside.

 

3. Drain the skewers and alternately thread with the eggplant,

zucchini, red and green capsicum (bell pepper).

 

4. Heat a stovetop or barbecue grill over medium heat. Brush the

skewers lightly with oil and cook, turning occasionally, until

vegetables are tender and golden.

 

5. To serve, divide the skewers among serving plates and drizzle with

the tomato sauce mixture, or serve skewers with sauce in dipping bowl.

 

 

Serves 4.