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🍽️ Grilled Vegetable Skewers with Flatbread

192 kcal · 30 min · 4 servings

Ingredients

• 3 bell peppers (red, yellow and green)
• 0.5 cucumber
• 1 zucchini
• 1 eggplant
• salt
• 8 small onions (red and white)
• 8 cherry tomatoes
• 8 mushrooms
• 6 baby corn
• 6 tbsp olive oil
• chili flakes
• pepper (from the mill)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Halve the bell peppers and remove the seeds and white inner membranes.
3. 3. Cut the peppers into bite-sized pieces.
4. 4. Wash the cucumber.
5. 5. Halve the cucumber lengthwise.
6. 6. Slice the cucumber into approximately 1 cm thick slices.
7. 7. Wash the zucchini and the eggplant.
8. 8. Remove the tough ends (trim) from the zucchini and eggplant.
9. 9. Halve the zucchini and eggplant crosswise.
10. 10. Slice the halves lengthwise into approximately 0.5 cm thick slices.
11. 11. Salt the zucchini and eggplant slices.
12. 12. Let the vegetables stand for about 10 minutes to draw out the water.
13. 13. Then pat the vegetables dry with a kitchen towel.
14. 14. Peel the onions.
15. 15. Wash the tomatoes.
16. 16. Clean the mushrooms (remove dirt or stem base if necessary).
17. 17. Wash the corn cobs.
18. 18. Let the drained corn drain well.
19. 19. Thread all prepared ingredients alternately onto 8 wooden skewers.
20. 20. Drizzle the skewers with oil.
21. 21. Sprinkle chili flakes over them.
22. 22. Serve the skewers with flatbread (pita bread) as desired.

Nutrition per serving

• kcal: 192
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 15 g