MARINADE with Sunreef Yachts | Meat Free Monday Edition: Marketing Team making Ratatouille

Sunreef Yachts is bringing you another video series mixing cooking and sustainability: MARINADE: Meat Free Monday Edition! Together with Sunreef Yachts Eco brand ambassador Nico Rosberg, the company is taking part in a wonderful initiative launched by Paul McCartney that encourages people worldwide to reduce meat consumption to help the environment and have a healthier lifestyle. Sunreef Yachts asked one of Europe’s top chefs Tomasz Koprowski to prepare 4 plant-based culinary creations cooked by the Sunreef Yachts' team members. Members of different company's departments will prepare delicious meat-free dishes in each episode, promoting a positive impact on our planet and a healthier lifestyle. In today's episode of MARINADE: Meat Free Monday Edition we welcome Sunreef Yachts' Marketing Department. The team will be making Ratatouille with tomato sauce and garlic baguette. If you feel inspired, prepare this dish yourself at home using the recipe below: Ratatouille with tomato sauce and garlic baguette (4 portions) - 1 zucchini - 1 eggplant - 2 paprikas (two colors) - 1 red onion (large piece) - 2 cloves of garlic - 3 sprigs of thyme - 200 g of tomato pulp - 200 g of cherry tomatoes - salt, pepper - 50 ml of olive oil - 1 baguette Cut all vegetables into cubes (1.5 by 1.5 cm). Cut cherry tomatoes in half. Marinate the vegetables in pepper, garlic, olive oil and thyme. Cut the baguette into slices, brush with olive oil mixed with garlic. Fry the vegetables in hot oil. Add tomato pulp and stew for a few minutes. Season with salt and pepper. Put the baguette slices in the oven (preheated to 200°C). Bake until they are browned. Serve the ratatouille on a plate, garnish with thyme and cherry tomatoes and an aromatic baguette. Voilà!