Skip to main content
Epicurious
Cookbooks

Ratatouille Parcels

By Stéphane Reynaud

1.3

(1)

Image may contain Aluminium and Foil
Ratatouille ParcelsPetrina Tinsley

With different girls

Recipe information

  • Yield

    Serves 6

Ingredients

2 beautiful eggplants
2 red peppers
2 yellow peppers
4 bulb spring onions
1 3/4 oz fresh ginger
1 organic lemon (unwaxed)
2/3 cup olive oil
1/2 cup white port
1 branch rosemary
1 bay leaf
salt and pepper

Preparation

  1. Step 1

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

    Step 2

    Make a parcel by layering two sheets of foil. Place all of the vegetables inside the parcel, add the ginger, olive oil, port, rosemary, bay leaf and lemon, season, seal tightly.

    Step 3

    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.
TagsBell PepperVegetableEggplantSpring OnionOnionRoot VegetableSideDinnerGluten FreeNut FreeVegetarianDairy FreeVeganEasyGrillingSummerCookbooks
Read More
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Ratatouille
A one-pot celebration of summer vegetables.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.