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Grilled vegetable and sausage platter
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 331
  • Fat about 25g
  • Carbohydrates about 7g
  • Protein about 16g
This is needed
This is needed for 8 people
Dips
  • 2 tomato, finely grated
  • 2 tbsp pesto rosso (red pesto)
  • 1 tbsp tomato puree
  • 1 tsp olive oil
  • 200 g sour single cream
  • 1 tbsp honey mustard
  • 1 tbsp basil, finely chopped
  • 2 pinches salt
  • 1 tsp mild curry powder
Charcoal/gas/electric grill
  • 400 g vine-ripened cherry tomatoes
  • 250 g mini peppers, halved lengthwise
  • 1 tbsp olive oil
  • 2 courgettes, halved lengthwise
  • 0.25 tsp salt
  • 2 farmers' bratwurst
  • 8 chipolatas
  • 2 cervelat sausages
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And that's how it's done
And that's how it's done
Dips
To make the tomato dip, mix the tomatoes, pesto, tomato puree and oil, mix in the basil. To make the mustard dip, mix the sour single cream, mustard, curry and salt. Cover and refrigerate both dips until ready to serve.
Charcoal/gas/electric grill
Mix the vegetables with the oil, season with salt. With the lid down, grill the vegetables and sausages over/on a medium heat (approx. 200 °C for approx. 15 mins., turning occasionally. Cut the courgettes and sausages into slices, serve on a platter with the dips and tomatoes.