Grilled vegetable side dish

Ingredients for 6 servings:

• 1 zucchini
• 1 eggplant(s)
• 200 g triplets
• 2 bell peppers, yellow
• 3 bell peppers, red
• 10 cherry tomatoes
• 150 g sugar snap peas
• 3 onions, red
• 4 garlic cloves
• 2 tbsp olive oil
• 2 tbsp Italian seasoning mix
• 2 tbsp paprika powder, sweet
• 1 tbsp turmeric
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

First of all: You’ll need a grill with a cast iron wok. Whether you’re leaning towards autumn and using a delicious pumpkin or fresh zucchini, the grilled vegetables should primarily be what you like best. First, we wash our vegetables thoroughly and cut them into bite-sized pieces. We can slice or dice the eggplant and zucchini. We leave the skin on the new potatoes and simply cut them in half. We put the washed vegetables in a sufficiently large bowl and add the olive oil and seasoning. While the marinade is soaking in, we slice our onions into larger strips and add them one at a time. Then we press in our garlic cloves. After mixing everything thoroughly again, we let the marinade soak in for a good 15 minutes at room temperature. In the meantime, we heat our grill with the cast iron wok to a temperature of around 200°C. We need a direct and an indirect heating area. Once the grill and wok are up to temperature, add the vegetables to the wok and grill them for 10 minutes over direct heat, stirring frequently. Then let them cook for another 15-20 minutes over indirect heat.