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Light summer barbecues
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Rataouille Stuffed Mushrooms

Rataouille Stuffed Mushrooms

Rataouille Stuffed Mushrooms

Serves 6

12 large mushrooms
2 tablespoons oil

For ratatouille :
4 tomatoes
1 red or green pepper
1 courgette
1 small aubergine
1 onion
1 clove garlic
150ml olive oil
2 pinches mixed herbs
1 bay leaf
Salt & pepper

Make the ratatouille 48 hours in advance:
Peel and slice onions.
Slice pepper and courgette, and dice aubergine.
Peel and crush garlic.
Saute the onion, garlic and pepper in a little oil in a pan, then remove and sauté courgette and aubergine in the rest of the oil.
Put to one side.
Chop tomatoes and cook for 10 minutes.
Mix all vegetables back together, then season, add herbs and bay leaf and leave to simmer for an hour, stirring from time to time.
Cut the feet off the mushrooms and wipe.
Brush with olive oil and barbecue heads-down.
Cook for five minutes, then turn, stuff with ratatouille and cook for a further five minutes.


Sarah Horrocks
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