For the Levantine grill plate, cook the corn on the cob in salted water, then cut into slices about 2 cm thick. Cut the peppers in half, remove the core, brush all over with olive oil and place on a baking tray lined with baking paper.
Bake in the oven at 200 °C for about 20 minutes. Let cool a little, then peel off the skin. Cut the turkey breast into cubes of about 2 – 3 cm and put them on watered wooden skewers.
Wash zucchini, peel strips if necessary, remove seeds if necessary and cut into bite-sized pieces. Sauté everything one by one in a grill pan with olive oil, season with coarse olive-tomato salt and pepper and serve with 2 tablespoons each of hummus and olives.
Preparation Tip:
The Levantine grill plate can be varied as desired with various ingredients.
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