Number of servings: 4. Preparation time: cooking 10 min., baking 10 min.
It is a perfect side dish for all meals. This recipe is so simple and the result is so wonderful that you will want to make this "vegetable melange in the grill" for every meat or fish dish. mélange (mélange - French) means a mixture, a motley. The term is used not only in cooking but also in other fields, e.g. in textiles there are melange threads, the colour of which varies over the length of the thread. All melange ingredients are eaten uncooked, so the dish is grilled only very briefly, so that the vegetables catch the flavour of the smoke, get hot on the outside but remain crisp on the inside.
INGREDIENTS
- 1 piece courgette
- 1 piece each of different coloured peppers
- 4 pieces of mushrooms
- 1 piece blue onion
- 4 pieces Sherry tomatoes
- 4 tbsp olive oil or Knorr liquid butter
- 1 tsp. 1 tsp five kinds of pepper
- 1 tsp. tsp smoked paprika powder
- 1 tsp. tsp Himalayan salt
- 1 tbsp. Santa maria spice mix Persilade
- 4 bamboo skewers
PREPARATION
Dip the bamboo skewers in water or your preferred wine.
Cut the washed vegetables, zucchini into slices and the cleaned peppers into 2-3 cm squares. Cut the mushrooms in half if they are large, cut the cleaned blue onions into small slices. Place all the sliced vegetables in a bowl, sprinkle them with olive oil or liquid butter, sprinkle them with five kinds of pepper, Himalayan salt, smoked paprika powder and Persilade spice mix, stir them together and leave them to marinate for a few minutes to soften.
Once the vegetables have marinated, thread them onto soaked bamboo skewers and grill them on the grill, with as little cooking as possible, for about 10 minutes at 200-230 degrees. You can also use smoking chips to add a smoky aroma.
Enjoy!
