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Thursday 1 October 2026

Last cooked 21:00


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Tornado on the Plate

Based on:

TypeMain course

Serves4 people

DateAugust 25, 2026

A spiral of vegetables as a tornado, with sharp and sour flavors storming across your plate.

A spicy French ratatouille with grilled eggplant and zucchini, stacked in a spiral to mimic a tornado. The sharp tomato sauce and tangy capers create tension and pull, just like a storm sweeping over southern France.

Ingredients

  • 2 eggplants
  • 2 zucchinis
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 red onions
  • 4 cloves garlic
  • 800 g canned diced tomatoes
  • 2 tbsp capers
  • 2 tbsp red wine vinegar
  • 1 tsp chili flakes
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1 bunch fresh basil
  • salt and pepper to taste
  • optional: 200 g feta (for extra kick)

Method

  1. Preheat the oven to 200°C.
  2. Slice eggplants and zucchinis lengthwise into thin strips, peppers into wide strips, onions into rings.
  3. Brush the strips lightly with olive oil and grill in the oven or grill pan until lightly charred.
  4. Heat 1 tbsp olive oil in a pan. Sauté garlic and onion until translucent.
  5. Add diced tomatoes, chili flakes, sugar, red wine vinegar, and capers. Simmer for 15 minutes until thick. Season with salt and pepper.
  6. Pour the tomato sauce into a large round dish.
  7. Roll the grilled vegetable strips into a spiral: start with eggplant, then zucchini, then peppers, overlapping, to form a tall, swirling tornado shape.
  8. Place the vegetable spiral upright in the center of the sauce, so it stands like a tornado on its base.
  9. Crumble feta over the top if desired and garnish with basil.
  10. Serve immediately so the tornado shape remains visible.

Serving notes

  • Serve with crusty baguette to soak up the sauce.
  • Sprinkle extra chili flakes for more excitement.
  • Place the dish in the center of the table for dramatic effect.