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Chop the meats into large, bite-sized cubes. In a salad bowl, add olive oil, fresh thyme and meat, then season, mix and cover with cling film. Let marinate for 1 hour. Prepare the skewers, alternating one piece of each meat between half a tomato. Cook the skewers on the grill pan or a grilling stone, 5 minutes per side, flipping them.
Prepare the mini-ratatouille: Wash and dice the peppers in small cubes. Blanch and strain them, then place in a deep frying pan over a high flame, with garlic and olive oil. Season, cover and let cook for 10 min.
How to serve
Divide into four bowls, placing a skewer on each one. Serve hot..
