Ingredients

For the vegetables:

300 g yellow and green zucchini

200 g eggplant

2–3 mixed peppers

1 bunch spring onions

2 garlic cloves

4–5 tbsp vegetable oil

200 g cooked green beans

100 g mixed cocktail tomatoes

100 ml Bitburger Radler

100 ml tomato sauce

2–3 tbsp butter

1 tbsp maple syrup

Freshly ground sea salt

Freshly ground pepper

1 handful mixed herbs (e.g. parsley, chives, chervil)

Equipment:

Dutch oven

Preparation:

1. Prepare the barbecue (approx. 180°C–200°C with lid) for medium to high direct heat.
    
2. Clean the eggplant and zucchini and cut into finger-thick slices. Quarter and deseed the peppers. Chop approx. 10 cm of the firm part of the spring onion in half and cut the remainder into rings. Peel and finely chop the garlic. Season the zucchini, eggplant, and peppers with salt and rub with vegetable oil. Then barbecue with the lid on until marked with a griddle pattern. Then turn, season with pepper, remove from the barbecue, and finely chop.
    
3. Preheat the Dutch oven. Finely chop the beans. Slice the tomatoes in half.
    
4. Thoroughly cook the zucchini, eggplant, onions, beans, and tomatoes in the preheated Dutch oven.
    
5. Season with the maple syrup, salt, and pepper and deglaze with Bitburger Radler. Pour in the tomato sauce and leave to simmer with the lid on for 5–10 minutes. Garnish with the herbs to finish.