Vegetables in Lemon Fennel Marinade – 06

Squeeze lemons (1). Cut untreated lemon (2) into slices. Lightly crush fennel seeds in mortar. Pluck kitchen herbs from stems. Mix with olive oil. Steep for three to four hours.

Brush potatoes under running water and do fifteen minutes. Cut in half. Clean the fennel and cut into quarters. Blanch in salted water for five minutes. Cut tomatoes in half. Cut zucchini diagonally into thick slices. Peel and halve onions. Marinade prepared vegetables and garlic for 120 minutes. Turn to the other side from time to time.

Remove vegetables from marinade and drain. Grill tomatoes for five minutes, zucchini for seven minutes, potatoes and fennel for ten minutes, onions for fifteen minutes and garlic for twenty minutes. Brush with the marinade.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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