Gaggenau VR 230-612 - Manual (Page 12)

6.2 Recipes
Vegetable kebaps
What you need
– 8 shallots
– 1 green pepper
– 8 firm cocktail tomatoes
– 8 small mushrooms
– 1 cooked corn cob
– 8 barbecue onions
– 1 clove of garlic
– 2 dried red chili peppers
– 1 teaspoon of salt
– 1 teaspoon of dried thyme
– 4 tablespoons of olive oil
Proceed as follows:
– Cut the base of the root off the shallots.
– Bring abundant amounts of water to the boil and
blanch the onions for 2 minutes. Then, they can
be removed easily from their skins and are
slightly precooked. Rinse the pepper and the
cocktail tomatoes, cut the pepper in quarters and
remove the pips. Rub the mushrooms clean and
remove the stems.
– Cut the pepper into bite-size portions and cut the
corn cob into about 2 cm thick slices.
– Peel the clove of garlic and crush it in a mortar
together with the chili pepper and the salt.
– Add thyme and stir in the olive oil.
– Stick the vegetables in colourful order on 4 spits,
coat them with herbal oil and allow the oil to
absorb for 15 minutes.
– Grill the vegetable kebaby for 10-15 minutes at
level 6-7, turning them several times.
Broschetta
What you need
– 8 small, not too thin, pieces of Italian white bread
– 12 tablespoons of olive oil
– 4 cloves of garlic
– salt
You also need the following for broschetta with
tomato
– 16 ripe cocktail tomatoes
– 1/2 bunch basil
– freshly ground pepper
Proceed as follows:
– Coat each side of the bread slices with a little
olive oil and roast them on the grill at level 7 for
1-2 minutes. Turn once.
– Peel the garlic, cut it into half and vigorously rub
the freshly roasted bread slices with it. Drip olive
oil over them and season with salt.
Broschetta with tomato
– Briefly blanch the cocktail tomatoes in boiling
water, peel them and cut out the stem bases.
Chop the tomatoes into large pieces.
– Peel the cloves of garlic and chop them into fine
pieces. Place 8 good leaves of the basil aside,
rinse the rest, dab it dry and cut it into strips.
– Mix the tomatoes with garlic, chopped basil and
a little salt and pile them onto the roated slices of
bread. Trickle the rest of the olive oil over them,
pepper lightly and garnish with the basil leaves.
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