{"id":33725,"date":"2026-09-03T00:00:00","date_gmt":"2026-09-02T22:00:00","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=33725"},"modified":"2026-09-30T17:45:47","modified_gmt":"2026-09-30T15:45:47","slug":"fine-cuts-with-grilled-vegetables","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/fine-cuts-with-grilled-vegetables\/","title":{"rendered":"Fine Cuts with grilled vegetables"},"content":{"rendered":"
\n
\n
\n \n \n \n \n \"Grillgemuese\"\n <\/picture>\n <\/div>\n
\n
\n
\n
\n

The Green Mountain FINE CUT with grilled vegetables in a rosemary and lavender marinade<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n <\/div>\n <\/section>\n \n\n\n
\n
\n
\n
\n
\n

Mediterranean grilled flavours meet delicate herbal notes:<\/h2>\n\n\n\n

Aromatic, colourful and wonderfully summery: THE GREEN MOUNTAIN FINE CUT is paired with a variety of grilled vegetables and a refined rosemary and lavender marinade. The combination of hearty roasted flavours, fresh vegetables and delicate herbal notes creates a truly special taste experience. An uncomplicated dish that brings summer to your plate, completely meat-free, but full of flavour.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

\n
\n
\n
\n
\n

4 Portions<\/p>

light<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

\n \n \n
\n \n
\n \n
\n
\n \"TGM <\/figure>\n <\/div>\n\n \n
\n

Ingredients<\/h2>\n\n
\n

4 packs<\/p>\n

THE GREEN MOUNTAIN Fine CUTs<\/p>\n <\/div>\n

\n

<\/p>\n

Vegetables and mushrooms of your choice, e.g. mini peppers, aubergines, courgettes, tomatoes, king oyster mushrooms<\/p>\n <\/div>\n

\n

150 ml<\/p>\n

olive oil<\/p>\n <\/div>\n

\n

2<\/p>\n

springs of rosemary<\/p>\n <\/div>\n

\n

1 tsp<\/p>\n

fresh organic lavneder flowers<\/p>\n <\/div>\n

\n

\u00bd <\/p>\n

Juice of a lemon<\/p>\n <\/div>\n

\n

1 tbsp<\/p>\n

honey<\/p>\n <\/div>\n

\n

1 tbsp<\/p>\n

balsamic vinegar<\/p>\n <\/div>\n

\n

<\/p>\n

salt<\/p>\n <\/div>\n

\n

<\/p>\n

pepper, freshly ground<\/p>\n <\/div>\n

\n

<\/p>\n

oil for frying<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

\n
\n

This is how it's done:<\/h2>\n <\/div>\n\n
\n \n \n
\n
\n

1.<\/strong><\/p>\n

Light the barbecue.<\/p>\n <\/div>\n

\n

2.<\/strong><\/p>\n

Pour the olive oil into a bowl. Pluck the rosemary needles from the sprigs and chop finely. Add the chopped rosemary, lavender flowers, lemon juice, honey and balsamic vinegar to the oil. Mix everything together well and season to taste with salt and a little freshly ground pepper.<\/p>\n <\/div>\n

\n

3.<\/strong><\/p>\n

Wash the vegetables and mushrooms and cut them to the desired size.<\/p>\n <\/div>\n <\/div>\n\n \n

\n
\n

4.<\/strong><\/p>\n

Place the FINE CUTs on the barbecue with the vegetables and mushrooms and grill on both sides, turning occasionally, until they are nicely browned. Keep brushing with the rosemary and lavender marinade.<\/p>\n <\/div>\n

\n

5.<\/strong><\/p>\n

Arrange the cooked food on plates. Serve with a fresh herb and yoghurt dip.<\/p>\n <\/div>\n

\n

6.<\/strong><\/p>\n

Tip: Ideal served with a ciabatta toasted on the barbecue. Slice the bread and brush both sides with garlic oil. Place on the barbecue and cook on both sides until crispy. Sprinkle with a little sea salt.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

\n
\n
\n
\"THE<\/figure>\n<\/div>\n\n\n\n
\n

Zutaten <\/h2>\n\n\n\n
\n

2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

\n

50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

\n

100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

\n

100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

\n

50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

\n

50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

\n

150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

\n

10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

\n

40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

\n

50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

\n

50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

\n

1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

\n
\n

So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
\n
\n
\n

1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

\n

2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

\n

3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n

4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

\n

5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

\n
\n
\n
\n

UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

\n

Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
\n
\n
\"THE<\/figure>\n<\/div>\n\n\n\n
\n

Zutaten <\/h2>\n\n\n\n
\n

40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

\n

200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

\n

200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

\n

200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

\n

200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

\n

200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

\n

1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

\n

50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

\n

100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

\n

200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

\n

50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

\n

<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

\n
\n

So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
\n
\n
\n

1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

\n

2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

\n

3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n

4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

\n

5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

\n

6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\n
\n

More recipe suggestions<\/h2>\n\n\n\n

You’ve never heard of Fine Cut before? Then maybe you haven’t heard of this either:<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\n
\n
\n
\"grillgemuese\"<\/div>

light<\/p><\/div>

Fine Cuts with grilled vegetables<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"Fine<\/div>

medium<\/p><\/div>

Fine Cuts with lemon-basil-risotto<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"Fine<\/div>

medium<\/p><\/div>

FINE CUTs on Brioche<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
\n
\n

our VARIETY<\/h2>\n<\/div>\n\n\n\n
\n
\n
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"plant-cut-produkt\"<\/a>\n <\/div><\/div>
\n \"Plant<\/a>\n <\/div><\/div>
\n \"TGM<\/a>\n <\/div><\/div>
\n \"packshot<\/a>\n <\/div><\/div>
\n \"PNG_963069_Smash_TGM_EU_CH\"<\/a>\n <\/div><\/div>
\n \"Verpackung<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Packshot<\/a>\n <\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>\n\n\n\n
\nWhere can you find something like that?<\/a>\n<\/div>\n<\/section>\n\n\n\n
\n
<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":33762,"comment_status":"closed","ping_status":"closed","template":"","categories":[194],"tags":[134],"class_list":["post-33725","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-fine-cut-en","tag-vegan-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=33725"}],"version-history":[{"count":8,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33725\/revisions"}],"predecessor-version":[{"id":34153,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33725\/revisions\/34153"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/33762"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=33725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=33725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=33725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}