Grilled vegetables with garlic dip

20 min active, 30 min passive
Vegetarian
Gas
Ingredients
  • 200 g Potatoes
  • 1 Piece(s) / Portion(s) Sweet potatoes
  • 2 Piece(s) / Portion(s) Carrots
  • 2 Piece(s) / Portion(s) Tomatoes
  • 1 Piece(s) / Portion(s) Courgette
  • 1 Piece(s) / Portion(s) Sweet pepper / chilli pepper
  • 300 g Sour cream
  • 33 Tablespoon Olive oil
  • 1 Piece(s) / Portion(s) Lemon
  • 2 Piece(s) / Portion(s) Cloves of garlic
  • 1 Teaspoon Sugar
  • 1 Teaspoon Salt
  • 0.5 Teaspoon Freshly ground pepper
Preparation
  1. Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.

  2. Get all of the ingredients ready.

  3. Wash the vegetables, prepare them and then cut into bite-sized pieces. Cut the lemon into quarters and then cut into slices. Cut 2 garlic cloves into fine slices. Crush 2 cloves of garlic. Put the vegetables into the cast iron pan, add the slices of lemon and garlic.

Cooking
  1. Stir the sour cream in a bowl together with a tablespoon of olive oil, sugar, salt pepper and the crushed garlic

  2. Place the pan containing the vegetables into the preheated grill and allow to cook with a closed lid until the vegetables are crunchy. Turn the vegetables now and again and brush with oil if necessary. Remove the vegetables from the grill, put onto a plate and serve with the garlic dip.

  3. Cooking

Tip
  • If you are cooking larger quantities, the Gourmet Pan can also be used.

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