Grilled Merguez and Vegetables
Rinse the tomatoes, cut out the stalks, halve tomatoes and cut into thick slices. Trim the peppers, rinse, remove seeds and ribs and cut into wide strips. Peel the onions and cut in half. Drain the artichokes well. Season the vegetables with salt and pepper, mix with 2 tablespoons oil and cook on the hot grill for 10-15 minutes. Turn occasionally.
Brown the sausages on the hot grill (possibly in a grill pan) evenly on all sides.
Rinse the dill, shake dry and chop the tops. Rinse the lime in hot water, dry and zest the peel. Squeeze out the juice and add with the zest in a small bowl. Peel garlic and cut into slices. Add with the capers to the lime juice, stir in the remaining oil and season with salt, pepper and sugar.
Arrange the vegetables and sausages together and serve drizzled with the marinade. Serve with flatbread.