Filter
Reset
Sort ByRelevance
STANLEY1
Vegetable skewers vegetarian
Skewers for the barbecue with mushroom, tomato and eggplant.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
Blogs that might be interesting
-
30 minMain dishcrumbly potato, garlic, peanut oil, finely chopped stew vegetables, Tabasco, red pointed pepper, chicken noodle strips shawarma, unsalted butter, semi-skimmed milk, cheddar to piece,spicy chicken strips and stew with a spicy touch
-
25 minMain dishgarlic, paprika, olive oil, tomato, capers, couscous, oregano, Red wine vinegar,summery salad of tomatoes, grilled peppers and couscous
-
10 minMain dishfresh ravioli with 4 cheeses, salted butter, tomato, black olives, ground chili pepper,ravioli with tomato-olives butter
-
20 minMain disholive oil, turkey fillet, shallots, Red pepper, herbal stock, baby potatoes, roots, pak choi, fresh mint, parsley,clear meal soup with turkey
Nutrition
85Calories
Sodium0% DV5mg
Fat9% DV6g
Protein6% DV3g
Carbs1% DV4g
Fiber12% DV3g
Loved it