Here are some tastebits of our grilling season so far:
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| Long bell pepper, simply served with some olive oil and salt |
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| Filled Zucchini: The filling is made of zucchini, herbs, tomato, breadcrumbs and parmesan cheese |
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| Sea bass (Wolfsbarsch) and chicken: The fish is marinated with some chilli, seasam oil, soya sauce, fresh ginger, garlic and rice vinegar |
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| Smoke-grilled duck: So tasty! Hubby made it and he is at work right now so I can't ask him what all he used. |
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| Chicory/endive: Grill until sweet and tossed with olive oil, salt, manchego cheese and parsley. |
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| On the front is eggplant dip (similar to Baba ganoush) and at the back is Tomato-Mozzarella salad with some super tasty tomatos and Buffalo mozzarella. The tomato variety is called Marinda and at the moment it's available in Migros. At work we are using these tomatos for the tomato-mozzarella salad. |
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