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                                    MAURINE_C
                                
                            Fennel, eggplant and zucchini skewers with thyme oil
Skewers with zucchini, eggplant and fennel.
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                    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.
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Nutrition
                                165Calories
                            
                            
                                Sodium0% DV11mg
                            
                            
                                Fat20% DV13g
                            
                            
                                Protein6% DV3g
                            
                            
                                Carbs3% DV8g
                            
                            
                                Fiber16% DV4g
                            
                        
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