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Fennel, eggplant and zucchini skewers with thyme oil
Skewers with zucchini, eggplant and fennel.
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Ingredients
Directions
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Light the barbecue.
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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.
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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.
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Sprinkle all vegetables with pepper and salt. Mix the oil with the thyme and the fennel seed.
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Make skewers of the zucchini, skewers of the fennel and skewers of the eggplant. Brush the vegetables lightly with the herb oil.
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Grill the aubergine for 12 minutes on the barbecue and the zucchini and fennel 8 min. Turn regularly.
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Nutrition
165Calories
Sodium0% DV11mg
Fat20% DV13g
Protein6% DV3g
Carbs3% DV8g
Fiber16% DV4g
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