Medallions with grilled vegetables
Our plant-based Pfeffer medallions
Juicy, hearty, simply irresistible. The all-rounders are an absolute market novelty and can be used in the kitchen just like real beef chunks. The possible uses are therefore absolutely familiar and versatile.
45 Min Arbeitszeit.
4 Portionen
leicht
Ingredients.
2 Pck.
THE GREEN MOUNTAIN-Plant-
Based Pepper Medallions
1
Zucchini
1
Eggplant
2
Corn on the cob
100 g
Cherry tomatoes
Some
plant-based butter
Some
Vegetable oil
Some
fresh thyme
Some
Sea salt, coarse pepper
This is how it’s done:
1.
Preheat the grill to medium temperature.
2.
Cut the zucchini and eggplant lengthways into thin slices and season with vegetable oil, salt and pepper.
3.
Cut the corn cobs into thirds and rub with a little vegetable-based butter or vegetable oil and season with salt.
4.
Place the vegetables on the grill and roast them nicely. Rub the plant-based pepper medallions with a little vegetable oil and place on the hot grill.
5.
For the ideal result, place a small sprig of thyme on the medallion. Turn after approx. 4 minutes and grill for a further 4 minutes.
6.
Arrange everything together on a platter and serve.
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