Mixed Grilled Seafood, Meat and Vegetables

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Mixed Grilled Seafood, Meat and Vegetables
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
8
Ingredients
grilled Red mullet fillets
6 fresh Red mullet fillets
2 tablespoons Herb vinegar
4 chopped Fresh herbs (such as parsley, chives, and chervil)
white peppers
1 tablespoon olive oil
½ teaspoon Garlic salt
shrimp Skewer
400 grams Shrimp tail
2 lemons (juice)
1 tablespoon olive oil
1 chile pepper
1 pressed garlic
grilled Meat
800 grams mixed Meat (such as steak, pork chops, etc.)
3 tablespoons lemon juice
3 olive oil
2 teaspoons dried rosemary
2 garlic
freshly ground peppers
pork Skewer
300 grams Pork (from the leg)
Sage
8 large Mushrooms
salt
peppers
olive oil
1 lemon (juice)
grilled Vegetables
2 Corn
4 small zucchini
4 Beefsteak tomato
1 bunch scallions
2 olive oil
salt
peppers
1 tablespoon herbes de Provence
1 pressed garlic
How healthy are the main ingredients?
Porkolive oilrosemarylemongarlicolive oil

Preparation steps

1.

For the fish: Rinse the red mullet and remove scales. In a bowl, whisk the herb vinegar with the herbs, oil and garlic salt. Season with pepper to taste. Brush the mixture over the fish. Grill for 8 minutes.

2.

For the shrimp skewers: Thread the shrimp onto wooden skewers. Rub the lemon juice, olive oil, garlic and crushed chile over the shrimp. Grill for 5 minutes.

3.

For the grilled meat: Peel and crush the garlic cloves. Finely chop the rosemary. In a bowl, stir the lemon juice with the oil, garlic and rosemary together. Season with pepper to taste. Place the meat in a dish and cover with the marinade. Refrigerate for 3-4 hours. Remove meat from the marinade and grill until done, about 8 minutes. 

4.

For the pork skewers: Cut the pork into cubes. Wipe the mushroom caps with a damp paper towel. Alternately thread the pork, sage leaves and mushroom caps onto skewers. In a bowl, whisk the olive oil and lemon juice together. Season with salt and pepper to taste.

5.

For the grilled vegetables: Cut the corn on the cob into slices. Slice the zucchini lengthwise. Cut the tomatoes in half. Cut the scallions lengthwise.

6.

In a bowl, whisk the olive oil with the Herbes de Provence and garlic together. Season with salt and pepper to taste. Cook, while brushing with the marinade, until cooked through.