Preheat oven to 200°C.
Mix olive oil and BBQ potato & wedge seasoning and season with chili salt.
Wash potatoes thoroughly, peel as desired and cut into wedges.
Salt potato wedges, spread on a baking sheet lined with parchment paper and roast in a preheated oven on the middle rack for about 45 minutes.
Finally, brush with the olive oil marinade and season a little more if necessary. Season with roasted potato seasoning if desired.
Season burgers generously on both sides with burger seasoning and press down slightly with a fork.
Grill at medium temperature for a few minutes until they are cooked to desired doneness.
Clean and wash vegetables.
Cut zucchini and melanzani into slices about 0.5 cm thick.
Cut peppers into quarters
Cut fennel into thin slices.
Cut onion into rings and garlic into slices.
Grill zucchini, melanzani, bell bell pepper and fennel in a grill cup and then put them in a bowl, mix with olive oil, garlic slices and ginger slices.
Season with chili salt and fold in the basil.
Mix ketchup well with the burger seasoning.