Grilled Cutlets with Vegetables

Ingredients

• 6 pork rib cutlets (ca. 1.2 kg)
• 600 g small zucchini
• 600 g firm small tomatoes
• Salt
• Pepper (freshly ground)
• 50 g onions
• 2 Garlic cloves
• 8 rosemary needles
• 1 thyme sprig
• 125 ml olive oil
• 50 g shallots
• 5 garlic cloves
• 1 bunch scallions
• 1 small red bell pepper
• 0.125 l olive oil
• juice of one lemon
• Salt
• 1 bunch fresh basil

Instructions

1. 1.

   For the marination, peel and finely chop the onion and garlic cloves. Cut the rosemary needles once through. Strip the leaves from the thyme sprig. Mix together with the olive oil.

2. 2.

   Spread a large bowl with the marination, score the cutlets along the fatty edges and place three in the bowl. Brush them with more marination and then lay the remaining cutlets on top. Distribute the rest of the marination over them, cover with foil and refrigerate overnight.

3. 3.

   Before grilling, wipe the marination off the cutlets.

4. 4.

   Wash zucchini and tomatoes, pat dry with paper towel and slice once through. Brush the cut surfaces with the cutlet marination. Sprinkle the grill items with coarse salt and pepper and grill on a prepared grate. Each side of the cutlets needs about 3 minutes; the vegetables slightly less.

5. 5.

   For the grill sauce, peel and finely chop shallots and garlic. Wash and chop scallions. Halve the bell pepper, remove seeds and white membranes, wash and finely chop. Mix all with olive oil. Combine lemon juice with salt. Finely chop basil and add to the vegetable mixture along with the lemon juice.

6. 6.

   This sauce is drizzled over the finished cutlets and vegetables at the end and used for dipping bread.

7. 7.

   A large bowl of salad and a light red wine pair well with this dish.