• Tiny bits of garlic
  • This one was too close to the fire

Brussels Grill: Mixed vegetables, potatoes and onions in foil

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Halved tomatoes, courgette (zucchini) cut in 1,5cm thick pieces, 2 cm bell pepper pieces, coated in mixture of garlic, olive oil, black pepper and chopped basil leafs. Grilled 2 minutes each side. Salt is added when the vegetables are grilled.

Onions with skin, stuffed with rosemary and garlic, wrapped in foil. Left on the grill for 20 - 30 minutes they become very sweet. Salt added afterwards.

Potatoes with skin in 1cm thick wedges, cooked 10 minutes. Coated in black pepper and olive oil.

Grilled 10 - 20 minutes over indirect heat (Weber website about indirect and direct heat bbq cooking)

Salt added afterwards.

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