Ratatouille

For the ratatouille, first cut the zucchini and melanzani into slices about 2 cm thick and grill them over high heat in a grill pan without adding any fat.

In the meantime, scald the beef tomatoes hot and then skin them. Finely chop the garlic, remove the seeds from the chili pepper and cut into fine strips and dice the remaining vegetables.

Sauté the chopped onion and garlic in olive oil until translucent, then add the vegetables (without tomatoes) and sauté for about 10 minutes.

Then add the tomatoes, rosemary, lemon thyme and strained tomatoes and sauté for another 5 minutes.

Finally, season with salt and pepper and sprinkle the ratatouille with chopped parsley before serving.

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