Gaggenau VR 230 manual Recipes

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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