Vegetable fillet skewers

Ingredients for 4 servings:

• 700 g potatoes, small, e.g., triplets
• Salt
• 1 red bell pepper(s)
• 100 g mushrooms
• 200 g pork fillet(s)
• 100 g bacon (slices)
• 2 garlic cloves
• 1 tbsp herbs de Provence
• 150 ml oil
• salt and pepper
• 200 g ajvar

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes

the great tuber – grill or oven; easy to prepare

Wash the potatoes and boil in salted water until al dente. Let them cool slightly and peel them. Rinse the bell pepper, trim and cut into pieces. Trim the mushrooms and rub them with a damp cloth. Pat the pork fillet dry, cut into bite-sized pieces and wrap the bacon around the fillet pieces. Peel and press the garlic, and mix with the herbs and oil. Thread the potatoes, bell pepper, mushrooms and meat pieces alternately onto the skewers and place them on a plate. Brush with marinade and cover. Let stand in the refrigerator for about 2 hours. Turn the skewers occasionally as needed. Place the skewers on an oven rack with the roasting pan underneath. Grill at 160°C fan/convection oven for about 20 minutes until crispy, turning the skewers frequently. Remove the potato fillet skewers and season with salt and pepper to taste. Serve with ajvar and a green salad. Variation: Put the skewers without potatoes (for example, add onions) and prepare separate fan potatoes from the tray with cream cheese cream (see recipes).