These chunky, rustic ratatouille skewers put a unique twist on the French classic by using fresh vegetables marinated in Kronenbourg 1664 for a true taste suprême. With courgettes, peppers, tomatoes and onions forming the base of this recipe, there’s no better way to enjoy these skewers than with the delicious, crisp flavours of your favourite beer.
Serve these skewers as a side dish with your main meal or enjoy as an appetizer. Follow this easy ratatouille recipe for a modern twist on a classic French dish. Bon appétit!
- 12 bamboo skewers
- 3 red peppers
- 3 green peppers
- 3 yellow peppers
- 2 red onions
- 2 white onions
- 2 courgettes
- 2 cloves garlic
- 50ml olive oil
- 18 large ripe cherry tomatoes
- 1x 440ml can of Kronenbourg 1664
- Salt and pepper to season
1. Preheat the oven to 200˚C/gas mark 6. Soak 12 bamboo skewers in water for at least 15 minutes to prevent burning while cooking.
2. Slice the peppers, onions and courgettes into large chunks.
3. Finely chop the garlic and mix it with the olive oil.
4. Spread the vegetables (except the tomatoes) on a roasting tray and brush liberally with garlic oil and Kronenbourg 1664 beer.
5. Roast the vegetables in a hot oven for 10 minutes.
6. Remove the tray from the oven and allow the vegetables to cool before adding the tomatoes to the skewers.
7. Brush again with Kronenbourg 1664 beer and season with salt and pepper.
8. Continue to cook the skewers for a further 10-15 minutes, or until the vegetables are tender.
Tip: If you enjoy mushrooms and aubergine, add these to the skewers too. Don’t forget to share this ratatouille recipe with your friends and family.