Grill Menu: Tasty Side Dishes Over the Fire

Stuffed peppers with couscous 

Simple and fast to prepare, easy to pack and quickly ready to enjoy – these stuffed peppers are ideal for a barbecue trip!

Ingredients for 4 persons

• 4 red or yellow peppers
• 200g of couscous
• 2 ripe tomatoes
• 1 courgette
• Approximately 15 black olives
• 1 spring onion
• 2 garlic cloves
• Fresh mint
• Olive oil
• 500ml vegetable broth
• ½ lemon

Preparation at home (30 minutes)

• Pour 400ml of hot vegetable broth onto the couscous and let it soak for about 5 minutes until all liquid is soaked up. Preheat oven to 180 degrees. Cut the peppers in half and remove the seeds and stalk. Cover a baking tray or gratin dish with olive oil and bake peppers for 15 minutes.
• Cut the courgettes into cubes, finely chop the spring onions and fry these together with a little oil in a frying pan until the onions turn glassy. Increase the heat, press garlic into the pan and fry together for a short while. Deglaze with the remaining vegetable broth and remove from stove after 2 minutes.
• Chop up mint, tomatoes and olives into small pieces and, together with the steamed vegetables, add these to the swelled couscous. To finish, add salt, pepper, lemon juice and 4 tablespoons of olive oil.
• Fill the peperoni halves with the finished couscous. For best results, coat the peppers with olive oil and pack in aluminium foil.

Preparation on the grill (10 minutes)

• Take the stuffed peppers out of the aluminium foil and place them with the peal facing downwards onto the grill. After 10 minutes they should be nicely grilled and ready to enjoy.

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Snake bread

A classic for a good reason! This popular snake bread is fun to grill and tastes great with meat and vegetables.

Ingredients for 4 persons

• 800g flour
• 600ml of milk
• 4 tbsp oil
• 2 tsp salt
• 2 sachets of dry yeast
• 2 tbsp of sugar

Preparation at home (30 minutes)

• Place all ingredients in a large bowl and, if possible, stir thoroughly with a kitchen appliance or by hand until the dough is of homogeneous consistency. Place the dough in a warm place for 15 minutes to let it rise.
• Dust the dough from all sides with a little flour and divide into portions.

Preparation on the grill

• If you haven’t brought sticks from home, you’ll have to find some once you arrive or along the way. Pull the dough portions into approx. 20 cm long strands and wrap them around the sticks. Cook over the fire until the outside of the dough is crisp. Caution: don’t keep the dough too close to the fire as the bread burns quickly.

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Chocolate bananas

Even the dessert can be prepared on the grill. This sweet and hearty recipe is wonderful for those with a sweet tooth!

Ingredients for 4 persons

• 4 ripe bananas
• 4 chocolate bars

Preparation on the grill

• Slice the peal of the banana from stem to bottom, slicing the banana lengthwise inside without completely cutting through to the other side. Break the chocolate bars into pieces and stuff them inside the bananas. Then place the bananas either in aluminium foil (don’t completely close) or directly onto the grill and cook for about 12 minutes. Enjoy!

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