Ratatouille kebabs with butterflied lamb

30 Min
very easy
4 People
Rating starstarstarstarstar
Vegetable kebabs inspired from the classic Disney movie, “Ratatouille”! Delicious served with sliced lamb and topped with parmesan cheese and fresh herbs.

No lamb option - replacement is beef bolar blade
Gluten-friendly option - replacement is gluten free bread
1. Heat a frypan over medium-high heat. Rub lamb with 1 tbsp oil and season with salt and pepper. Cook for 8-12 minutes on each side, or to your liking. 

Remove from pan, spread over 1/4 packet thyme leaves, cover and rest.

2. Halve cherry tomatoes, cut eggplants, zucchini and capsicum into similar-sized pieces. Grate parmesan cheese.

3. In a large bowl combine 1/4 packet stripped thyme leaves, 1 tsp lemon zest, 2 tbsp oil, salt and pepper. Add prepared vegetables and toss well to season. Thread onto skewers.

4. Heat a pan over medium heat. Cook kebabs for 4-5 minutes, turning until just tender. Remove from pan and sprinkle with parmesan.

5. Wedge lemon, slice lamb and serve with ratatouille kebabs and bread rolls.

Cooking time depends on thickness of lamb. Vegetables can be cooked straight in a frypan for a quicker finish. Make mediterranean stuffed rolls, just add some mayonnaise or yoghurt.

No lamb option - replacement is beef bolar blade. 
Cook steak in pan for 6-8 minutes on each side, or until cooked to your liking.

Gluten-friendly option - bread is replaced with GF bread
From your box:
butterflied lamb leg 700g
thyme 1/2 packet

cherry tomatoes 1 punnet
gourmet eggplants 2
zucchini 1
yellow capsicum 1/2
parmesan cheese 1/2 block

Lemon 1
wholemeal bread rolls 4-pack

From your pantry:
oil (for cooking), salt, pepper, skewers (wooden or metal)