Mixed Grill

To prepared the vegetables for stuffing: Scrub the potatoes thoroughly, cook in boiling salted water for 15 minutes, drain, cut in half lengthwise and scoop out the flesh, leaving a thin shell. Cook the zucchini in salted boiling water for about 5 minutes, drain, cut in half lengthwise and scoop out the flesh, leaving a thin shell. Rinse the tomatoes, cut off a lid and scoop out the flesh, leaving a thin shell. 

For the baked potatoes: Finely chop the basil, zucchini flesh and olives, mix with the crumbled feta, season with salt and pepper then use to stuff the potato shells. Wrap in lightly oiled aluminum foil and grill for 10-15 minutes.

For the baked tomatoes: Smash the potato flesh, mix with the Gorgonzola and sour cream, season with salt and pepper then use to stuff the tomatoes. Top the tomatoes with the lids, wrap in lightly oiled aluminum foil and grill for 5 minutes. 

For the baked zucchini: Combine the chopped tomato flesh, grated Gouda, parsley and croutons, season with salt and pepper and use to fill the zucchini. Wrap in lightly oiled aluminum foil and grill for 6-8 minutes.

For the pork chops: Rinse the pork chops, pat dry and season with salt and pepper. Rinse the basil. Spread the pesto over the pork chops and top with basil and salami. Thinly slice the mozzarella, arrange over the pork chops and secure with toothpicks or skewers. Grill for 15 minutes, turning occasionally and brush with oil. 

For the chicken: Carefully loosen the skin from the chicken legs and stuff each with 2-3 sage leaves. Gently heat the quince jelly with the cider and oil and season with salt and pepper. Pour over the chicken and let marinate for about 4-6 hours, turning occasionally. Remove from the marinade and grill for 30 minutes, basting with the marinade and seasoning with salt.

For the fish: Rinse the fish and pat dry. Whisk the oil and mustard together, season with salt and pepper. Stuff the fish with thyme and lemon slices.