Name: Vegetable skewers
Yield: 4 servings
Ingredients: 50 g spring onions; 1 chilli; 1 garlic clove; Salt; Pepper; 3 tbsp cold-pressed olive oil; 1 heaped tsp rosemary needles; 1 heaped tsp thyme leaves; 1 heaped tsp parsley; 200 g courgettes; 160 g shallots; 100 g shiitake mushrooms; 150 g cocktail tomatoes; 150 g orange peppers; 150 g green peppers; 150 g red peppers

Vegetable skewers

Colourful vegetables and shiitake mushrooms are coated in an aromatic fresh herb marinade and threaded onto skewers. The skewers can be cooked on the barbecue or in the oven.

ANutri-Score

Nutrition per serving

1.5 mgIron

7.4 gFibre

179.8 kcalEnergy

3.9 gProtein

12 gCarbohydrates

11.2 gFat

All nutrition per serving

Energy: 179.8 kcal
Protein: 3.9 g
Carbohydrates: 12 g
Fat: 11.2 g
Fibre: 7.4 g
Salt: 1.2 g
Iron: 1.5 mg
Calcium: 46.2 mg
Vitamin C: 196.3 mg

STEP BY STEP

Let's make something delicious.

01
Trim the ends from the courgettes and cut crossways into 0.5 cm thick slices. Peel and quarter the shallots. Remove the tough stalks from the shiitake mushrooms. Wash and halve the cherry tomatoes and remove the stalk attachments. Halve the peppers, remove the stalks, seeds and white membranes, then cut the flesh into pieces.
02
For the marinade, trim the spring onions and slice into rings. Remove the stalk from the chilli, halve lengthways, deseed and finely chop. Peel and finely chop the garlic. Wash the herbs, spin dry and finely chop. Mix all the marinade ingredients in a shallow dish.
03
Add the vegetables and mushrooms to the marinade, mix well and leave to marinate for 30 minutes.
04
Thread the marinated vegetables and mushrooms alternately onto metal skewers or soaked wooden skewers. Place the skewers in an aluminium barbecue tray and cook on the barbecue for approx. 10 minutes, turning occasionally and drizzling with the marinade.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

Vegetable skewers

Let's make something delicious.

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