Grilled Corn and Pumpkin

Ingredients

• 2 corn cobs
• Salt
• 400 g Hokkaido pumpkin flesh
• 2 red chili peppers
• 2 Garlic cloves
• 4 sprigs thyme
• 4 tbsp olive oil
• pepper (ground)

Instructions

1. 1.

   Wash the corn cobs and boil in plenty of salted water for about 10 minutes until tender. Drain.

2. 2.

   Clean the pumpkin thoroughly and cut into 2–3 cm thick slices. Wash, halve, seed, and slice the chili peppers into thin rings. Peel the garlic cloves and slice them thinly as well. Rinse the thyme, pat dry, and pull the leaves from the stems. Set aside two stems for garnish.

3. 3.

   Make a dressing with olive oil, chili, garlic, salt, pepper, and thyme. Brush the pumpkin slices and corn with this mixture. Place the vegetables in grill pans, drizzle with remaining dressing, and grill over high heat, turning several times, for about 20 minutes until cooked through. Arrange the grilled pumpkin and corn on a plate and garnish with thyme.