Grilled Stuffed Veggies with Salted Pork

1. 1 Cherry tomatoespack 250 g ≈ $2.50 120 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Zucchini≈ $3.00 per kg 150 g
5. 5 Salted pork fatpack 300 g ≈ $4.00 30 g
6. 6 Lemon≈ $4.70 per kg 15 g
7. 7 Sunflower oil 8 ml
8. 8 Ground black pepper 1 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut zucchini⁴, bell³ pepper, and onion² into large chunks; cut the salted⁵ pork into small squares.

2. Thread the vegetables, whole cherry¹ tomatoes, and pork onto skewers, alternating ingredients.

3. Brush the skewers with oil, season with salt⁵ and black pepper.

4. Preheat the oven to 220 °C (425 °F) with the broil setting. Place the skewers on a rack over a baking tray.

5. Broil for 15–20 minutes, turning once, until the vegetables are tender and the edges are golden.

6. Drizzle with lemon⁶ juice and serve hot.