For the barbecue skewers:
Cut the Grillinger sausages into even-sized pieces. Slice the courgette and aubergine. Cut the pineapple into cubes.
Deseed the pepper and cut into pieces.
Cut the onion into pieces.
Arrange the pieces on the skewers and cook them on the BBQ.
For the marinade:
Mix the olive oil, agave nectar and lemon or orange juice in a bowl. Add salt and pepper and season with herbs.
Coat the kebabs with the marinade as they cook.
For the salad:
Peel the onion and the garlic and chop finely.
Halve the chilli peppers lengthways, deseed and chop finely.
Wash the coriander, shake dry and chop finely.
Mix the onion, garlic and chilli in a bowl with the oil, lime juice and agave nectar. Add salt and leave to stand for 10 minutes.
Finely chop the pineapple. Wash the tomatoes, cut in half and deseed.
Chop finely and add to the marinade with the pineapple.
Mix everything together well. Finally add the coriander and leave to stand for a further 10 minutes.
For the crostini:
To make thyme oil, pluck the leaves from the thyme and mix with the olive oil.
Spread the bread with the mixture and season with salt and pepper.
Cook the slices on the BBQ on both sides (medium heat). Then rub with the garlic.
Halve the cherry tomatoes and spread over the crostini with the capers.
Put the crostini back on the BBQ and heat briefly.
Enjoy your meal!
Recipe: Carole Schiltz