BBQ World


5 min
Grilling time

(the amounts of each ingredient can be varied according to preference):

  • 3 peppers (green, yellow and red or orange)
  • 2 sweetcorn cobs
  • 2 courgettes (green or yellow)
  • 8 large mushrooms
  • 3–4 large red onions
  • 3 untreated lemons
  • 1 bunch of parsley
  • 1 clove of garlic
  • 4 – 6 tbsp. cold-pressed olive oil
  • 3 tbsp. aromatic honey
  • coarse salt
  • black peppercorns
  • 12 – 16 mini mozzarella balls

Preparation using the LotusGrill teppanyaki plate

To allow the marinated vegetables to absorb all the flavours, you should start preparing this dish the day before your barbecue. Rinse the vegetables and dab them dry, except for the mushrooms, which should just be rubbed clean with a piece of kitchen roll. Cut the peppers into eight pieces, remove the seeds then grill with the outside facing up in a coated, unoiled pan or on a parchment-lined baking tray until their skin blackens and starts to bubble. Then remove the peppers from the pan or grill, cover with kitchen roll or a damp kitchen towel and leave to cool until you can peel off the skin.

Slice the sweetcorn cobs, courgettes, mushrooms and onions. Place in a large bowl with the de-skinned peppers. Now prepare the marinade. Squeeze the lemons, finely chop the parsley and crush the garlic. Combine the lemon juice, chopped parsley and crushed garlic with olive oil and honey, and season well with salt and pepper. Pour the marinade over the chopped vegetables in the bowl and leave to rest overnight. Shortly before starting the barbecue, thread the marinated vegetables of your choice onto skewers, with the mini mozzarella balls in between (about 3-4 per skewer). Placed the skewers on the ridged side of the teppanyaki plate and grill on all sides for about 3-4 minutes.


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