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Vegetable skewers vegetarian
Skewers for the barbecue with mushroom, tomato and eggplant.
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Ingredients
Directions
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Cut the aubergine into cubes and clean the mushrooms. Boil the aubergine for 2 minutes in plenty of boiling water. Allow to cool and pat dry with kitchen paper.
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Pierce the vegetables one by one with a barbecue skewer. Thread the cubes of eggplant, the to and the mushrooms over and around the sprigs of rosemary.
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Brush the skewers thinly with oil and season to taste with salt and pepper. Grill the vegetable skewers in 5-8 minutes brown and done.
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Nutrition
85Calories
Sodium0% DV5mg
Fat9% DV6g
Protein6% DV3g
Carbs1% DV4g
Fiber12% DV3g
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