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
-
30 minSide dishchicken breast, olive oil, lemon juice, fresh ginger, zucchini, shallot, Greek yoghurt, fresh coriander, Tabasco, garlic,chicken sticks with coriander raita -
10 minSide dishoranges, surimisticks, salted pecans, extra virgin olive oil,orange with surimi and pecans -
60 minSide dishred cabbages, fresh date, olive oil, Red onion, biscuits, dried fig, thyme leaves, Red wine, butter,red cabbage with dates and figs -
15 minSide dishgarlic, shallot, peanut oil, Brown sugar, honey, coriander powder (ketoembar), lemon juice, tomato paste, soy sauce, chicken bouillon, herbal broth,sweet and sour tomato sauce
Nutrition
165Calories
Sodium0% DV11mg
Fat20% DV13g
Protein6% DV3g
Carbs3% DV8g
Fiber16% DV4g
Loved it