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🍽️ Vegetables and sausages from the grill

1105 kcal · 30 min · 4 servings

Ingredients

• 3 ears of corn
• 1 tbsp melted butter
• 1 tbsp parsley
• 3 potatoes
• 3 tbsp small white beans (from the can)
• 3 tbsp kidney beans (from the can)
• 1 tomato (blanched, peeled, cored and cut into fine strips)
• 1 shallot (finely chopped)
• 1 tbsp butter
• 18 small potatoes
• 12 small sausages (Nuremberg)
• 1 red and yellow bell pepper (cleaned, quartered, cored)
• 2 red onions (cut lengthwise into wedges)
• 1 bulb fennel (cleaned, quartered, core end trimmed)
• 1 zucchini (cut lengthwise into thin slices)
• 4 large mushrooms (cleaned)
• 1 cup olive oil
• 2 sprigs rosemary (coarsely chopped needles)
• salt
• pepper (from the mill)

Instructions

1. 1. Brush the corn cobs with butter.
2. 2. Wash the large potatoes, sprinkle with a little salt, and wrap them in aluminum foil.
3. 3. Sauté the shallots in butter until translucent (soft and see-through), add the beans and tomato strips, and simmer briefly. Season with salt and pepper, then set aside.
4. 4. Wash the small potatoes, skewer them onto three sticks, and make several cuts all around them.
5. 5. Place the foil potatoes on the not-too-hot grill for about 30 minutes to cook. About 10 minutes before the cooking time ends, put the remaining prepared vegetables and sausages on the grill, brush them with oil, season with salt and pepper, and sprinkle with rosemary.
6. 6. Fill the finished foil potatoes with the bean-tomato mixture.

Nutrition per serving

• kcal: 1105
• Protein: 40 g · Fett/Fat: 72 g · Carbs: 73 g