Pre-heat the BBQ for a couple of minutes then add some good quality olive oil, add the onions and garlic and leave to cook on a low heat with the lid on for 5-10 minutes. Stir occasionally, the aim is to let them break down and soften slowly. Turn off the heat and season with salt and pepper.
While the onions are cooking slice the vegetables into thin rounds.
Begin to layer the ratatouille, starting from the outside edge of the pan overlap the slices of courgette, tomato and aubergine, and repeat until you end up with three ‘rings’. Season with salt and pepper across the top and then pour over the stock.
Cook on a low heat with the lid on for around 30 minutes, check occasionally during cooking and top up with stock if it looks a little dry.
This is a great dish served with some crusty fresh bread as a light supper or as part of a larger meal with some grilled fish or chicken.
Note: Marcus is using the Carri Chef 50 and Paella Pan 40 for this recipe, but it would also work well with the Chef Pan 40 or Paella Pan 30/50 – you will need to adjust your quantities a little to accommodate the pan size being used.