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Trio of grilled meats with a Var ratatouille

20 minutes
60 minutes
4 people
  • 160 g duck breast, defatted
  • 160 g leg of lamb
  • 160 g heart of rump steak
  • 3 tbsp olive oil
  • 1 tbsp fresh thyme, shredded
  • 4 olive tomatoes
  • Salt and ground pepper

Var mini-ratatouille:

  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 2 garlic cloves, pressed
  • 2 tbsp olive oil

Chop the meats into large, bite-sized cubes. In a salad bowl, add olive oil, fresh thyme and meat, then season, mix and cover with cling film. Let marinate for 1 hour. Prepare the skewers, alternating one piece of each meat between half a tomato. Cook the skewers on the grill pan or a grilling stone, 5 minutes per side, flipping them.

Prepare the mini-ratatouille: Wash and dice the peppers in small cubes. Blanch and strain them, then place in a deep frying pan over a high flame, with garlic and olive oil. Season, cover and let cook for 10 min.

How to serve

Divide into four bowls, placing a skewer on each one. Serve hot..