Grill Plate with Various Sauces

Ingredients

• 2 large zucchini
• 4 meat tomatoes
• 100 g Gorgonzola
• 2 tbsp crème fraîche
• 75 g Gouda
• 1 bunch parsley
• 25 g croutons (packaged)
• Salt
• Pepper
• 1 tbsp oil
• 4 butterfly steaks
• 4 tsp pesto (jar)
• 40 g salami (thin slices)
• 50 g mozzarella
• 2 tsp oil
• 4 basil leaves
• Salt
• Pepper
• 4 chicken thighs
• 0.5 bunch sage
• 100 g quince jam
• 4 tbsp cider
• 2 tbsp oil
• 1 tsp pepper (ground)
• Salt
• 4 tomatoes
• 100 g sheep cheese
• 0.5 bunch Basil
• Salt
• Pepper
• 0.5 paprika bell pepper (red, green and yellow)
• 250 g sour cream
• 1 Garlic clove
• Salt
• Pepper
• 2 ripe avocados
• 2 tbsp Lime juice
• 50 g Gouda
• Salt
• Pepper
• 0.5 box watercress
• 150 g crème fraîche
• 100 g crème fraîche
• 1 red chili pepper
• 0.5 bunch Parsley
• 0.5 bunch Chives
• 0.5 bunch tarragon
• Salt
• Pepper

Instructions

1. 1.

   Wash zucchini, blanch in salted water for about 4 minutes. Wash tomatoes, cut off the stem, scoop out the flesh with a spoon. Drain zucchini, rinse, pat dry, halve lengthwise and scoop out the flesh. For the tomato filling mix Gorgonzola with crème fraîche, salt and pepper, fill the tomatoes, wrap each in a lightly oiled piece of foil. Grill on high heat for about 5 minutes, replace the lid before serving.