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 dishmango, onion, curry powder, olive oil, sinaapel, mayonnaise, yogurt, coriander, salt and freshly ground pepper,spicy manganese sauce with fresh coriander
-
45 minSide dishsprout chicory, serrano ham, goat cheese young mature 50, dried thyme,chicory with goat's cheese and ham
-
25 minSide dishRed wine vinegar, White wine vinegar, Red cabbage, butter, pear, gorgonzola, unsalted pistachio nut, olive oil, lemon juice, honey, clove powder,red cabbage salad with pear, pistachio and gorgonzola
-
10 minSide dishavocado, lime, Greek yoghurt, garlic, olive oil, fresh mint, parsley, basil,spicy avocado limo dressing
Nutrition
165Calories
Sodium0% DV11mg
Fat20% DV13g
Protein6% DV3g
Carbs3% DV8g
Fiber16% DV4g
Loved it