Grilled Meat & Veggies with Baked Potatoes

 

Grilled Meats
Grillplatte mit Ofenkartoffeln
A typical selection of popular meats and vegetables for the grill, combined with scrumptious baked potatoes.
Course Entree
Keyword Alfalfa sprouts, Barbecue, BBQ, Blue Cheese, Bratwurst, Brie, Grill, Mixed meats
Servings 4

Ingredients

  • 4 Tbsp crème fraiche
  • 7 oz quark 200g
  • 4 medium potatoes
  • 2 oz German brie-style blue cheese 60g, such as Cambozola
  • 4 small tomatoes
  • 4 garlic cloves
  • 2 small bell peppers
  • 1/2 eggplant
  • 1/2 zucchini squash
  • 4 Bratwurst sausages
  • 4 pork chops 2 oz each
  • 2 chicken breasts 4 oz each
  • 4 lamb chops 2 oz each
  • salt and pepper
  • parsley
  • chives
  • thyme

Instructions

  • Wash the zucchini and eggplant, pat dry with a paper towel and cut them into thick slices. Peel the garlic.
  • Core the tomatoes, cut crosswise across the bottom and place the sliced blue cheese into the cuts.
  • Wash and dry the potatoes and wrap them in aluminum foil. Cut the bell peppers in half and remove the cores. Clean and finely chop the chives and parsley.
  • Mix the quark and the crème fraîche with the fresh herbs. Season to taste with salt and pepper.
  • Halve the chicken breasts diagonally.
  • Bake the potatoes at 400 degrees for about 25-30 minutes. Bake the tomatoes in the oven until the cheese has melted and the tomatoes are soft.
  • Season the meats with freshly ground pepper and place arrange them on the grill. Cook both sides to desired texture.
  • Add the vegetable slices, bell peppers and garlic cloves to the grill, top them with thyme and season with salt and pepper.
  • Remove the baked potatoes from the oven, cut into them crosswise, gently push open and fill them with the herb-quark mixture.
  • Arrange all the meats and vegetables on a large decorative wooden board and serve with your favorite condiments.

Notes

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