RG 520

EN
Preparation:
1. Cut the zucchini into thick rings (about 1 cm), dry from both sides and add salt.
2. Peel and cut the cooked potatoes just as the zucchinis.
3. Add seasoning, garlic and salt to oil and spread over the potatoes and zucchinis. Grill at high power
for about 3-5 minutes, according to the thickness of slices.
4. After grilling, sprinkle over finely cut red pepper and serve.
Vegetables on lava grill
recipe for 4 persons
4 small potatoes
1 smaller green pepper
1 zucchini
1 eggplant
4 cloves of garlic
4 young onions
Provencal seasoning
salt and ground black pepper
Preparation:
1. Wash and dry tomatoes, pepper, zucchini and eggplant. Cut tomatoes in half and squeeze juice
from them carefully. Cut the pepper into four pieces and dice the pods into 2 cm large pieces. Peel
and eggplant and zucchini and cut into rings. Do not peel the young onion, if not necessary.
2. Add salt and pepper to vegetable and sprinkle with Provencal seasoning.
3. Peel garlic cloves and cut in half.
4. Spread olive oil and garlic over the stone plate.
5. Then roast the eggplant rings and pepper dices.
6. Finally, add the tomato halves, zucchini rings, onions and garlic.
GRILLED fish
Fish fillets with grilled peppers and tomatoes
recipe for 4 persons
4 fish fillets (see bass or monkfish) each weighing about 1/4 kg
4 large ripened tomatoes
1 large red onion
1 red bell pepper
chopped parsley stem
1 spoon of chopped rosemary
2 spoon of chopped thyme
olive oil
freshly ground or crushed black pepper
Preparation:
1. Marinate fish before grilling - place the fish fillets into a shallow bowl, mix 1 tablespoon of thyme
with 3 spoons of olive oil, ground pepper and salt.
2. Pour over fillets so that the marinade gets everywhere and leave in refrigerator covered for 30
minutes.
3. In the mean time, cut onions in to thick slices, pepper into larger pieces. Cut 2 tomatoes, add olive
oil, salt and pepper and mix all together.
4. Place the vegetables on to the raclette pans and grill for about 8 minutes, flip once.
5. Season with parsley and remaining thyme, add 2-4 spoons of olive oil and stir.
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