for 8 people

Dips

2	tomatoes, finely grated
2 tbsp	pesto rosso (red pesto)
1 tbsp	tomato puree
1 tsp	olive oil
1 tbsp	basil, finely chopped
200 g	sour single cream
1 tbsp	honey mustard
1 tsp	mild curry powder
2 pinches	salt

Charcoal/gas/electric grill

400 g	vine-ripened cherry tomatoes
250 g	mini peppers, halved lengthwise
2	courgettes, halved lengthwise
1 tbsp	olive oil
¼ tsp	salt
2	farmers' bratwurst
8	chipolatas
2	cervelat sausages

How it's done

Dips

To make the tomato dip, mix the tomatoes, pesto, tomato puree and oil, mix in the basil. To make the mustard dip, mix the sour single cream, mustard, curry and salt. Cover and refrigerate both dips until ready to serve.

Charcoal/gas/electric grill

Mix the vegetables with the oil, season with salt. With the lid down, grill the vegetables and sausages over/on a medium heat (approx. 200 °C for approx. 15 mins., turning occasionally. Cut the courgettes and sausages into slices, serve on a platter with the dips and tomatoes.

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