Marinated vegetables grilled in foil with pork skewers

Ingredients for 4 servings:

• 1 onion(s) (vegetable onion)
• 3 zucchinis
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 1 red bell pepper(s)
• 6 tbsp oil
• 3 tbsp tomato paste
• 2 cloves garlic
• Salt
• pepper
• chili powder
• 1 tbsp Italian herbs (ready-made mix or fresh)
• 1 kg pork (back), boneless
• oil
• pepper
• 2 tbsp Italian herbs

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Quarter and finely slice the onion. Thinly slice the zucchini. Cut the bell pepper into small pieces, matching the diameter of the zucchini. Crush the garlic cloves, mix with the oil, tomato paste, and the spices and herbs. Pour over the vegetables and stir. Let stand in a tightly sealed bowl for at least 3 hours, preferably overnight. Stir occasionally. Cut the aluminum foil into squares, arrange the vegetables in portions on top, and seal the foil tightly. Grill for about 20 minutes (al dente). Be careful when opening: it’s very hot and the juices may leak out! It’s best to open with scissors. For the skewers, cut the meat into 3cm cubes and dry with kitchen paper. Mix the oil, pepper, and herbs with the meat and let stand overnight. Then thread the meat onto skewers and grill on the hot grill for 3 minutes on each side. Serve with a baguette for dipping in the vegetable broth. The vegetables can be reheated the next day (unwrapped) (if there are any leftovers). Enjoy!