I’m getting in touch on behalf of our client George Foreman, who has launched its Grill & Chill campaign, which sets out to reveal a little more about the UK’s relationship with food and TV.
As part of the campaign, the brand conducted a nationwide survey which has been used to help develop the following range of recipes inspired by some of the country’s favourite TV shows and films, all of which can be easily recreated on any George Foreman grill.
With June seeing the Disney Pixar classic Ratatouille celebrate its 15th year anniversary, why not create this delicious dish inspired by Remy’s Ratatouille!
You can find the full recipe below, with imagery and assets in the link HERE, but for further information please do not hesitate to get in touch.
Many thanks,
Ruby
Inspired by Ratatouille: Remy’s Famous Ratatouille
Serves: 2
Preparation time: 5-10 minutes
Cooking time: 10-15 minutes
Equipment: Chopping Board, Knife, 2 x Mixing Bowls, Pastry Brush, Spoon, George Foreman Flexe Grill
Ingredients:
· ½ Small aubergine, thinly sliced in thin circles
· ½ Courgette, thinly sliced in thin circles
· ½ Yellow courgette
· 1 Small red onion, sliced in thin circles
· 1 Pointed sweet red pepper, thinly sliced
· 8-10 Cherry tomatoes
For the marinade:
· 100ml Olive oil
· 3-4 Garlic cloves, minced
· ½ tsp Dried oregano
· Salt and pepper
For the dressing:
· Approx. 100g pre bought marinara sauce
· 2 tbsp Olive oil
To serve:
· 8-10 Small basil leaves
· Balsamic glaze
Method:
1. Firstly, make the marinade by combining the olive oil, crushed garlic cloves, dried oregano and salt and pepper together in a mixing bowl.
2. Then, create the tomato dressing by combining the pre bought marinara sauce and olive oil in a separate mixing bowl and then set both aside until ready to use.
3. Pre heat your grill in the 180° open position. Brush some marinade over the cherry tomatoes and red onion slices and grill on opposite sides of the grill. Grill the tomatoes until they just begin to burst, then remove from the grill and set aside until ready to serve. This should take approximately 3-4 minutes. For the onions, grill for 3-4 minutes on each side until golden brown.
4. Brush the remaining marinade over the sliced aubergine, courgettes and pepper. Grill the vegetables until golden brown in batches.
5. Once all vegetables are cooked, return everything to the grill to warm through before plating up.
6. To plate up, spoon a little of the dressing into the middle of each plate. Divide the aubergine, courgettes, peppers and onions between the two plates and layer up into a stack on top of the dressing.
7. Divide the tomatoes between the two plates and place around the layered stacks.
8. Finally, spoon the remaining dressing around the stacks and garnish with a few basil leaves and balsamic glaze.