For the poultry torches with ratatouille, first wash the cutlets and pat dry.
Then cut lengthwise into strips about 2 cm wide and wrap on grill skewers. Mix 3 tablespoons of oil, salt, bell pepper, paprika powder and some thyme to make a marinade, brush the meat with it and chill.
Halve and clean the peppers, wash them with the zucchini and tomatoes, peel the onion and dice everything very finely. Peel and squeeze the garlic. Mix the vegetables, onion and garlic with the remaining oil and thyme, add salt and pepper and pour into a grill tray.
Cook on the grill for about 15 – 20 minutes until the vegetables are relatively soft.
Grill the grill flares for 10 – 15 minutes and serve with the ratatouille and baguette.