Grilled pork loin "Micha" with grilled vegetables

Ingredients for 4 servings:

• 2 pork loins in one piece
• 1 m.-large zucchini
• 1 m.-large eggplant(s)
• 1 medium-sized bell pepper(s), color of your choice
• 3 cloves garlic
• Fresh herbs of your choice
• rosemary
• Thyme
• Rapeseed oil
• olive oil
• Tabasco
• Paprika powder
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

delicious grilled dish for the most beautiful time of the year

Trim the meat of any fat and sprinkle generously with paprika, salt, and pepper. Spread 2-3 drops of Tabasco (red) on one side, then rub the mixture with crushed garlic and spread it on the other side. Repeat the process on the other side of the loin. Place the seasoned pork loin in a bowl, add a generous splash of rapeseed oil, parsley, and chives, and cover and refrigerate. Turn the loin occasionally to prevent it from drying out. I like to add a sprig of rosemary to the oil. Mix together the olive oil, oregano, and crushed garlic (best done in the morning, so the garlic flavor permeates the oil). Slice the zucchini and eggplant and brush with the oil and a little more oregano. First, place the pork loin on the grill and grill until cooked through, turning frequently. A little later, add the zucchini and eggplant to the grill. Lastly, add the peppers. It goes well with herb baguette, rice or simply grilled bread spread with a little olive oil.