Vegetable-Feta Skewers

Ingredients

• 2 tsp thyme leaves (chopped)
• 2 tsp oregano (chopped)
• 1 tsp rosemary needles
• 6 tbsp Olive oil
• 0.5 tsp paprika powder (sweet)
• Salt
• black pepper (freshly ground)
• 16 small mushrooms
• 1 large yellow bell pepper
• 200 g small zucchini (1 small zucchini)
• 16 cherry tomatoes
• 200 g sheep cheese (feta)
• 200 g eggplant (0.5 eggplants)
• 8 wooden skewers

Instructions

1. 1.

   Soak wooden skewers in water.

2. 2.

   For the marinade whisk together herbs, olive oil, paprika powder, salt and pepper.

3. 3.

   Clean mushrooms and trim stems to equal length. Heat 2 tbsp marinade in a non-stick pan and sauté mushrooms with occasional stirring for about 5 minutes. Remove and set aside.

4. 4.

   Wash, clean, quarter, seed bell pepper and cut into ~3 cm squares. Clean zucchini, wash and slice into ~1 cm thick rounds. Wash tomatoes and pierce several times with a toothpick. Pat feta dry and cut into ~2 cm cubes.

5. 5.

   Combine marinade with bell pepper, zucchini, tomatoes and feta. Cut eggplant into 12 equal pieces and fold in quickly.

6. 6.

   Thread vegetable and feta alternately onto wooden skewers. Grill on oiled grates for about 10-12 minutes, turning occasionally.