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