Roast pork from the grill

Ingredients for 4 servings:

• 1,000 g roast pork
• 2 tbsp olive oil
• 1 lime(s), peel
• salt and pepper
• 1 zucchini
• 2 onions
• 1 stalk(s) leek
• 20 small potatoes
• 1,200 ml vegetable broth
• 2 bell peppers (1 red and 1 yellow each)
• 2 tomatoes
• salt and pepper
• Thyme
• rosemary
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Italian style

Wash the meat and pat dry. Make a marinade from the oil, lime zest, and spices and rub it into the meat. Preheat the oven to 190°C. Peel and halve the potatoes. Peel the onions and slice them into wedges. Brush a baking sheet with a little oil, mix the potatoes and onions together, season, and pour over 1/2 liter of broth. Place the baking sheet on the lowest rack in the oven, insert a wire rack in the middle rack, and place the marinated meat on top. Roast at 190°C for 45 minutes, adding broth frequently and drizzling over the meat. Meanwhile, cut the vegetables into bite-sized, not-too-small pieces and, after 45 minutes, add them to the baking sheet, basting with the remaining broth. Roast everything for another 30 minutes. Turn off the heat, wait 5 minutes, and then slice the meat and arrange the vegetables among the vegetables. The vegetables can be varied as desired; mushrooms, eggplant, or beans also go very well with the dish!