Chicken Breasts and Turkey Medallions with Apples, Plums and Vegetables From the Grill

Rub melanzane, zucchini well with kitchen paper, cut into one and a half centimeter thick, diagonal slices. Quarter peppers, remove seeds, clean. Cut out apple cores, remove seeds from plums and cut into wedges. Pluck thyme.

Season meat with salt and pepper, place on oiled grill grate, cook on both sides until done. Grill the fruit and vegetables. Season vegetables at the end, sprinkle with thyme. Bake ciabatta until crisp, cut in half diagonally.

Serve:

Arrange poultry on plate, top with apple and plum wedges. Layer vegetables all around, garnish with mint and rosemary sprig. Bring chili sauce to the table in glass bowls, place ciabatta rolls on top.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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