Ratatouille of the barbecue

Cut the red and yellow bell peppers into strips of a cm. Halve the pepper bars. Finely chop the thyme leaves and oregano leaves.

Cut the onion into thin parts. Cut the aubergine and zucchini into cubes of 2 cm. Squeeze the garlic over a large bowl.

Add the vinegar, oil, herbs and some salt and freshly ground pepper and mix well.

Put all the vegetables through them and let them stand for at least 30 minutes. Scoop occasionally.

Spoon the vegetables again and put them in the barbecue basket or on the grid.

Put the basket or grill on the barbecue about 12 cm above the glowing charcoal and roast the vegetables in 10-12 minutes nicely browned and cooked. Change regularly.