Ingredients for 4 people
- 1 Hokkaido pumpkin (or a pumpkin variety of your choice)
For the marinade:
- 2 garlic cloves
- 2 sprigs of rosemary
- Juice of one whole lemon
- Salt
- Olive oil as needed
- Chili as needed
- 4 tbsp black, pitted olives
For garnish:
- Feta cheese as needed
- 20 g fresh cilantro (alternatively: parsley)
Preparation
First of all, prepare the marinade. Take a bowl that is large enough to later hold all the marinade ingredients and to toss the pumpkin wedges in.
Peel and press the garlic. Strip the rosemary from the stems and chop it into smaller pieces so the aroma can unfold well. Chop the olives into small pieces. Squeeze the juice from one lemon. Now add all the ingredients together with the salt and chili into the bowl and add the olive oil. Mix the marinade well, preferably with a whisk, so that the ingredients can combine properly.
After that, you can halve the pumpkin, remove the seeds, and cut it into wedges.
Add the wedges to the bowl with the marinade and toss them together so that the marinade is evenly distributed over the wedges. Now you can let the pumpkin wedges marinate for a while, prepare the grill, crumble the feta, and chop the cilantro.
Now you can grill the wedges over direct heat (over the glowing coals) for approx. 10 minutes (turn them in the meantime). To make grilling even easier, we recommend using a grill mat. It is perfect for vegetables and keeps the grill clean. It is optimal especially for marinated food, as the marinade does not run off immediately and therefore provides even more flavor.
When the pumpkin wedges are done, arrange them on a plate, sprinkle the feta and fresh cilantro over them, and enjoy your culinary autumn pumpkin dream, ideally with a fresh baguette.
Do you like this recipe, have questions about it, or another concern? 😊 Let us know and leave a comment!
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