Grillplatte mit Ofenkartoffeln
A typical selection of popular meats and vegetables for the grill, combined with scrumptious baked potatoes.
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.
