Grilled zucchini and potatoes

Ingredients for 8 servings:

• 16 potatoes (approx. 100 g each), the same size
• 1 zucchini, approx. 250 g
• 1 ½ tbsp breadcrumbs
• 1 tbsp parsley, freeze-dried
• e.g. rosemary, fresh, chopped
• ½ tsp sea salt
• ½ tsp pepper, mixed or black, from the mill
• 50 g butter or approx. 40 ml olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

You will also need two grill trays. Wash the potatoes thoroughly and boil them in a pot of water, lightly covered, for about 15 minutes. Then drain, rinse, and let cool slightly. Rinse and trim the zucchini, halve lengthwise, and cut into thin slices. In a bowl, mix the breadcrumbs with the parsley, a little freshly chopped rosemary if desired (use a little less parsley in this case), salt, and mixed or black pepper. Melt the butter in a small saucepan. If using olive oil, this step is not necessary. Cut the potatoes about 2/3 of the way through, about 7 mm apart, and place a zucchini slice into the slits. Place the potatoes in the grill trays, sprinkle with the breadcrumb mixture, and drizzle evenly with the melted butter or olive oil. Then place them on the hot grill and grill for about 15 minutes.