Mixed Grilled Seafood, Meat and Vegetables
Ingredients
- Ingredients
- grilled Red mullet fillets
- 6 fresh Red mullet fillets
- 2 Tbsps Herb vinegar
- 4 chopped Fresh herbs (such as parsley, chives, and chervil)
- white peppers
- 1 Tbsp olive oil
- ½ tsp Garlic salt
- shrimp Skewer
- 400 grams Shrimp tail
- 2 lemons (juice)
- 1 Tbsp olive oil
- 1 chili pepper
- 1 pressed garlic clove
- grilled Meat
- 800 grams mixed Meat (such as steak, pork chops, etc.)
- 3 Tbsps lemon juice
- 3 olive oil
- 2 tsps dried rosemary
- 2 garlic cloves
- 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 Tbsp herbes de Provence
- 1 pressed garlic clove
Preparation steps
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.
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.
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.
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.
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.
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.