Ingredients

• 1 cooked corn on the cob
• 1 yellow courgette
• 1 green courgette
• 1 red bell pepper
• 1 green bell pepper
• 1 red onion
• 6 brown mushrooms
• 1 sprig rosemary
• 5 tbsp olive oil
• salt, pepper

Also

• 4 wooden skewers (approx. 20-30 cm each)

Preparation

Wash and clean the vegetables. Cut the corn and courgettes into equal slices. Quarter the peppers and cut the quarters in half again crosswise. Peel the red onion and cut into six parts. Wash the rosemary, shake dry, pluck off the needles and chop. Mix the rosemary with the olive oil and season with salt and pepper.

Place the vegetables alternately onto the skewers until there are no vegetables left. Brush the finished skewers all over with the rosemary oil.

Grill the skewers evenly on all sides on a hot grill or in a hot grill pan until they have the characteristic grill pattern and the vegetables are cooked. If necessary, season again with salt and pepper after grilling.

Tip

If the wooden skewers are soaked in water for 2-3 hours before grilling, they will not burn so quickly at the high temperature.

Info

The vegetable skewers are easy to prepare and can be stored under vacuum in the ZWILLING FRESH & SAVE gratin dish until ready to eat.