Fennel, eggplant and zucchini skewers with thyme oil

Name: fennel, eggplant and zucchini skewers with thyme oil
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 zucchini; 1 fennel bulb; 1 eggplant; 50 ml traditional olive oil; 2 tl dried thyme; 1 tl ground fennel seed

Skewers with zucchini, eggplant and fennel.

Ingredients

Kitchen Stuff

1 barbecue
12 skewer or skewer

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.