Grilled Vegetables and Sausages

Ingredients

• 3 corn cobs
• 1 EL melted butter
• 1 EL Parsley
• 3 potatoes
• 3 EL small white beans (canned)
• 3 EL kidney beans (canned)
• 1 tomato (peeled, seeded, sliced into fine strips)
• 1 shallot (finely chopped)
• 1 EL Butter
• 18 small potatoes
• 12 small sausages (Nürnberger)
• 1 red and yellow bell pepper (cleaned, quartered, seeded)
• 2 red onions (cut lengthwise into wedges)
• 1 bulb fennel (cleaned, quartered, stem trimmed)
• 1 zucchini (sliced lengthwise into thin rounds)
• 4 large mushrooms (cleaned)
• 1 cup olive oil
• 2 sprigs rosemary (coarsely chopped needles)
• Salt
• pepper (ground)

Instructions

1. 1.

   Brush corn cobs with butter.

2. 2.

   Wash large potatoes, lightly salt and wrap in foil.

3. 3.

   For the filling sauté shallots in butter until translucent, add beans and tomato strips, cook briefly, season with salt and pepper, set aside.

4. 4.

   Wash small potatoes, skewer on 3 sticks and cut several times around each.

5. 5.

   Place foil-wrapped potatoes on a not-too-hot grill for about 30 minutes to cook. About 10 minutes before the end of cooking, grill the remaining prepared vegetables and sausages, brushing with oil, seasoning with salt, pepper and sprinkling rosemary.

6. 6.

   Fill the finished foil-wrapped potatoes with the bean-tomato mixture.