INGREDIENTS

• 600 g tomatoes, e.g. Roma tomatoes
• 200 g chestnut mushrooms
• 2 red onions
• 1 clove of garlic
• 2 green chili peppers
• 1 sprig of rosemary
• 3 tbsp olive oil
• Salt, pepper

HOW TO MAKE IT

1. Wash the tomatoes, remove their stalks and cut the flesh into fairly thick slices. Clean and slice the mushrooms. Peel the onions and slice them into thin wedges. Peel and finely chop the garlic. Trim the chilies, wash them and cut them into rings with the seeds included. Wash the rosemary, shake dry and cut the sprig into three equal pieces. Put all the prepared ingredients together in a bowl and mix well with the olive oil. Season strongly with salt and pepper.
2. Preheat the grill to 180°C (350°F). Place the tomato mixture in the ZWILLING BBQ+ Grill Basket M and grill indirectly on the hot barbecue for approx. 10-15 minutes, depending on the desired degree of cooking. Turn carefully if necessary. Serve immediately after grilling.
3. This goes well with grilled salmon skewers with lemon.
4. Tip: This tomato dish is easy to prepare. However, the salt and pepper should only be added just before cooking on the grill, otherwise the salt will draw too much water out of the vegetables.
5. Info: The ZWILLING BBQ+ Spatula ensures you can turn tomatoes quickly and efficiently without ever burning your fingers.