Qurator's Hive Top Chef Contest: BBQ

We have summer again and we barbecue almost every week end. We love to barbecue. Sometimes meat, sometimes fish or just vegetables.
Last weekend we discovered trouts in the supermarket and decided to prepare them on the grill. As a side dish we had mediterranean vegetable skewers.
Since I planted some herbs this year, I was able to use them for a delicate marinade.
But see for yourself.

INGREDIENTS:

trouts
fresh herbs (parsley, thyme, rosemary)
lemon
garlic
olive oil
salt and pepper
tomatoes, zucchini, peppers

First I went to our garden and harvested fresh herbs. There is nothing better than fresh herbs. They simply give every dish that certain something extra.
For my marinade, I chopped rosemary and thyme. The parsley I have bought.

Now I chopped all the herbs as well as a clove of garlic. These I have now mixed with some olive oil and lemon juice and seasoned with salt and pepper. Who likes can still add a pinch of sugar, that rounds off the taste.

Now I coated the thoroughly washed trout inside and out with the marinade and let the marinade soak in, covered, in the refrigerator for 2 hours.

Just before putting the trout on the grill, I stuffed them with lemon slices and a few stalks of parsley.

For the mediterranean vegetable skewers, I cut the vegetables into small pieces, put them on skewers and then seasoned them with olive oil, salt, pepper and mediterranean herbs.

We clamped the fish in tongs to make it easier to turn them over on the grill.

Bon Appétit!

I hope you liked my recipe and my preparation and that it has animated you to recreate it once!

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