Grilled Corn and Pumpkin
Ingredients
- Ingredients
- 4 Corn
- salt
- 1 medium-sized Hokkaido pumpkin
- 2 Red chili peppers
- 2 garlic cloves
- 4 sprigs thyme
- 4 Tbsps olive oil
- freshly ground peppers
Preparation steps
Heat the grill.
Rinse the corn cobs and cook in boiling salted water until tender, about 10 minutes, then drain.
Rinse the pumpkin thoroughly and cut into 2-3 cm (approximately 1 inch) thick wedges. Rinse the chiles, cut in half, remove seeds and cut into thin rings. Peel the garlic cloves and cut into thin slices. Rinse the thyme, pat dry and remove the leaves from the stalks. Set aside two stalks for garnish.
From the olive oil, the chile, garlic, salt, pepper and thyme, make a marinade and baste the pumpkin slices and corn. Place the vegetables in grill dishes, drizzle with the remaining marinade and cook for about 20 minutes on the grill, turning occasionally. Serve the pumpkin wedges and corn on a serving dish, garnish with thyme and possibly season with salt.
