Vegan Grilled Skewers

Ingredients

• 1 Aubergine
• Salt
• 1 yellow bell pepper
• 4 small red bell peppers
• 2 red onions
• 1 Zucchini
• 200 g cocktail tomatoes
• 1 Garlic clove
• 4 tbsp olive oil
• 2 tbsp freshly chopped herbs (thyme and rosemary)
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the aubergine, trim its ends, slice lengthwise into about 1.5 cm thick pieces and sprinkle salt all over. Let it sit for about 30 minutes to draw out water so the vegetables don’t absorb too much fat later. Pat the slices dry with kitchen paper and cut into bite‑sized chunks (about 3 cm). Wash the yellow bell pepper, halve it, remove seeds, and cut into bite‑sized pieces. Wash and halve the small red peppers. Peel and quarter the onions. Wash the zucchini, trim ends, and slice into 1 cm thick rounds. Rinse the tomatoes and let them drain.

2. 2.

   Peel the garlic, press it through a garlic press into a small bowl, and mix with olive oil and herbs. Season with salt and pepper. Toss the vegetables in a large bowl with half of the herb mixture. Skewer the seasoned veggies onto soaked wooden sticks and grill over high heat, turning regularly, for 8–10 minutes. Brush with more herb oil during grilling. Serve the vegan grilled skewers in small portion bowls as desired.