1 red bell pepper
1 yellow bell pepper
1 zucchini
8-10 champignons
2 corn cobs precooked
8 tbs olive oil
2 tsp rosehip preserve
1 tsp herbs de provence
sea salt
Pepper, fresh grounded
1/4 tsp chili flakes - if you like
EQUIPMENT:
8 barbecue skewers, grill or barbecue pan
1. Clean and wash the vegetables and cut into small, but not too small, pieces. Put on the grill skewers in an alternating order. Please soak the wooden skewers in cold water for 30 minutes first. If you don't have skewers or don’t want to use them, cut the vegetables into slightly larger pieces and place them on the grill
2. For the seasoning oil, mix the olive oil with the rosehip preserve and the herbes de Provence. Season with coarse sea salt and freshly ground pepper. If you like it a bit hotter, add 1/4 tsp of chilli flakes.
3. Brush the seasoning oil all over the vegetables. Place in a bowl, cover with cling film and leave for 30 min. to absorb the oil. In the meantime, preheat the grill.
4. Grill the vegetable skewers for 5-10 min. on all sides until the vegetables are lightly browned. Serve as a side dish with fish, meat or with herb quark.
A recipe idea from madamecuisine
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Martina Dütsch-Cerbone
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