Barbecued vegetables with baked potatoes and herbs
Ingredients for 4 portion(s)
- 4 large potatoes (each approx. 200 g)
- 4 small sprigs of thyme and rosemary
- 1 red pepper
- 8 shallots
- 250 g brown mushrooms
- 2 courgettes
- 8 wild garlic leaves (you can also use chives, basil, spring onions or freshly-pressed garlic)
- 10 tbsp Kikkoman Stir-fry sauce
- 5 tbsp olive oil
- Cayenne pepper
Preparation
Wash the potatoes and herbs. Wrap each potato in aluminium foil with the herbs and leave on the barbecue for around 35 minutes. Halve the pepper, then clean, wash and cut it into large pieces. Peel and halve the shallots and wash the mushrooms if necessary. Wash and dice the courgette. Wash the wild garlic and cut it into fine strips. Mix together the Teriyaki Marinade, olive oil, wild garlic and cayenne pepper, pour over the vegetables on a barbecue tray and cook for around 15 minutes, turning frequently, until 'al dente'. Open up the foil on the potatoes, make a cross-shaped slit on top, squeeze them to open them up, place the barbecued vegetables on top and serve.
Tip: You can also bake the potatoes in the oven (electric or gas oven: 200 degrees/gas mark 4, convection oven 180 degrees). They take around 45-60 minutes to cook.
Used products in this recipe
Ingredients for 4 portion(s)
- 4 large potatoes (each approx. 200 g)
- 4 small sprigs of thyme and rosemary
- 1 red pepper
- 8 shallots
- 250 g brown mushrooms
- 2 courgettes
- 8 wild garlic leaves (you can also use chives, basil, spring onions or freshly-pressed garlic)
- 10 tbsp Kikkoman Stir-fry sauce
- 5 tbsp olive oil
- Cayenne pepper
