Barbecued wedges & tomato salad

Total: 50 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 430 kcal
, Fat: 19 g
, Carbohydrate: 55 g
, Protein: 7 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 kg waxy potato, cut into wedges
2 garlic cloves, cut in half
3 tbsp olive oil
¼ tsp smoked paprika
¼ tsp ground cumin
1 tsp salt
a little pepper

Charcoal/gas/electric grill

300 g vine-ripened cherry tomatoes


250 g tomatoes x
150 g pickled onions (borettane) , cut in half


2 tbsp balsamic vinegar
2 tbsp olive oil
¼ tsp salt
a little pepper
3 sprigs oregano, leaves torn off
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For a grill or aluminium tray without holes

How it's done

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Place the potatoes in the grill tray along with all the other ingredients up to and including the pepper, mix.

Charcoal/gas/electric grill

With the lid down, grill the tray of potatoes over/on a medium heat (approx. 200 °C) for approx. 20 mins., mixing from time to time. Place the cherry tomatoes on top of the wedges, grill for approx. 10 mins.


Mix the tomatoes and onions, serve on a platter with the wedges and grilled tomatoes.


Combine the balsamic and oil, season, drizzle over the salad, sprinkle with the oregano.

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