Parrilade De Viandes À La Catalane, Ratatouille De Légumes, Sauce Ail Y Oli Et Tapenade D'olives Noires Recipe

Grill the Meats

Preheat your grill to medium-high heat. Season the pork chops, chicken thighs, chorizo, and lamb chops with salt and pepper. Grill each meat for about 5-7 minutes per side or until cooked through and nicely charred. Remove from the grill and let rest.

Cook the Ratatouille

In a large skillet, heat the olive oil over medium heat. Add chopped onion and garlic, sautéing until soft. Then add diced zucchini, eggplant, and bell peppers. Cook for about 10-15 minutes until the vegetables are tender. Season with salt, pepper, and fresh basil. Set aside.

Make Ail y Oli Sauce

In a mortar and pestle, mash the garlic cloves with a pinch of salt until it forms a paste. In a bowl, whisk the egg yolk and gradually add olive oil while whisking continuously until it emulsifies. Mix in the garlic paste and lemon juice. Season with salt to taste.

Prepare the Tapenade

In a food processor, combine black olives, capers, garlic, and olive oil. Blend until smooth. Add fresh parsley and pulse a few times to combine. Adjust seasoning if necessary.

Plate the Dish

On a large platter, arrange the grilled meats alongside the ratatouille. Serve with a side of ail y oli sauce and the black olive tapenade.