Filter
Reset
Sort ByRelevance
MAURINE_C
Fennel, eggplant and zucchini skewers with thyme oil
Skewers with zucchini, eggplant and fennel.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Light the barbecue.
-
Halve the zucchini in the length and cut the halves into slices of 2 cm. Cut the stems and a piece of the underside of the fennel bulb.
-
Halve the fennel bulb in half lengthwise and cut the halves into pieces. Cut the aubergine lengthwise into quarters and cut the quarters into pieces of 2 cm.
-
Sprinkle all vegetables with pepper and salt. Mix the oil with the thyme and the fennel seed.
-
Make skewers of the zucchini, skewers of the fennel and skewers of the eggplant. Brush the vegetables lightly with the herb oil.
-
Grill the aubergine for 12 minutes on the barbecue and the zucchini and fennel 8 min. Turn regularly.
Blogs that might be interesting
-
10 minSide dishred oak leaf lettuce, strawberries, cantaloupe, almonds, fresh mint, yogurt, extra virgin olive oil, salt and pepper,summer salad with strawberries and melon -
45 minSide dishwheat flour, salt, baking powder, frozen spinach, water, sunflower oil,spinach tortillas -
15 minSide dishfennel bulb, Red onion, traditional olive oil, sprig of rosemary, White wine,fennel with red onion from the wok -
10 minSide dishromattomatoes, lemon, garlic, olive oil, feta cheese, black olives without pit, plant fresh oregano, Red onion,mega greek tomato salad
Nutrition
165Calories
Sodium0% DV11mg
Fat20% DV13g
Protein6% DV3g
Carbs3% DV8g
Fiber16% DV4g
Loved it
more