Grilled Veggie Medley II

Ingredients:

• 2–3 medium potatoes, sliced into wedges

• 1 large red onion, roughly chopped

• 1 handful of oyster mushrooms or other mushrooms

• 1–2 cloves garlic, smashed

• 2 fresh bay leaves

• 2–3 sprigs of fresh thyme (or a tied herb bundle)

• Olive oil

• Salt and black pepper to taste

Optional:

• A splash of balsamic vinegar or lemon juice after cooking for extra depth

Instructions:

1. Prep Ingredients:

   • Wash and slice potatoes into wedges.

   • Peel and roughly chop the red onion.

   • Clean and tear mushrooms into bite-size pieces.

   • Lightly smash the garlic cloves with the flat of a knife.

   • Rinse and prepare fresh herbs.

2. Assemble in Bricknic Cooking Brick:

   • Add all vegetables to the open Bricknic brick.

   • Drizzle generously with olive oil.

   • Add salt and pepper to taste.

   • Place the herb bundle and bay leaves on top.

3. Cook on the Grill:

   • Place the Bricknic on a pre-heated grill.

   • Close the Bricknic (if desired) or cook open as shown.

   • Grill for around 30–40 minutes, turning occasionally if closed, or stirring once if open.

4. Serve:

   • Carefully remove the hot brick from the grill.

   • Stir vegetables to distribute the flavors.

   • Serve warm alongside grilled foods like sausages or as a main with bread.