Grill side dishes

Instructions

Herbal Cucumber Yogurt
Grate the cucumbers using a coarse grater into a sieve. Squeeze out most of the liquid and transfer the cucumber pulp to a bowl. Add finely grated or chopped garlic clove, chopped herbs, and other spices, mix well. Garnish with dill.

Eggplant, Kale, and Cucumber Yogurt
Roast the diced and oil-coated eggplant in a 175-degree Celsius oven until fairly dark, season with salt. Remove the thick stem from the kale and tear the leaves into bite-sized pieces; they will shrink in the oven, approximately 10×10 centimeters is a suitable size. Lightly oil and salt, then roast in a 150-degree Celsius oven for about fifteen minutes, making sure they do not burn. Cut the tomatoes in half. Spread previously prepared herbal yogurt on a plate and top with roasted eggplants, kale, and tomatoes. Add a light sprinkle of sea salt and pine nuts.

Early Cabbage Salad
Cut the cabbage in half, remove the core, and thinly slice with a large knife. Mix the dressing ingredients in a bowl and add the cabbage on top. Mix and enjoy.

Roasted Peppers
Cut the peppers into pieces, roast them on the grill for a good while, season with salt and olive oil.

Spring Onion Butter with Chili
Paahda sipulit varsineen kuumassa grillissä, saavat tummua ihan huolella. Heitä palaneet latvat pois ja silppua jäljelle jäänyt 3/4 sipulista hienoksi silpuksi. Sekoita huoneenlämpöiseen voihin, lisää chilirouhetta makusi mukaan. Voit tehdä valmiiksi jo edellisenä päivänä, säilytä kelmutettuna jääkaapissa.

Sesame-Lime Dressing
Finely chop the onion, add lime juice, and let it sit for about fifteen minutes. Add the remaining ingredients and mix in a bowl, spoon over the meats. You can bottle the dressing and store it in the refrigerator.

Pickled Vegetables
Cut the vegetables to your desired size. Put the vegetables into clean jars. Heat white wine vinegar, sugar, water, mustard seeds, garlic cloves, and dill sprigs in a saucepan. Bring to a boil. Pour the hot brine over the vegetables in the jars and seal them. Let cool and store in the refrigerator. The recipe yields two medium-sized jars of pickled vegetables.