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🍽️ Grilled Vegetables

572 kcal · 30 min · 4 servings

Ingredients

• 2 small zucchini
• 1 ear of corn
• 2 onions
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 1 kg sweet potatoes
• 5 tbsp sunflower oil
• 2 tsp sea salt

Instructions

1. 1. Peel the onions and cut them into eight wedges.
2. 2. Wash the bell peppers thoroughly.
3. 3. Remove the seeds and white pith from the bell peppers.
4. 4. Cut the bell peppers into bite-sized pieces.
5. 5. Wash the zucchini.
6. 6. Slice the zucchini into thick rounds.
7. 7. Remove the stems and leaves from the corn.
8. 8. Bring water to a boil and add some salt.
9. 9. Cook the corn in the boiling salted water for 10 minutes.
10. 10. Let the corn drain well.
11. 11. Cut the corn into thick slices.
12. 12. Thread the vegetable pieces onto the skewers in an alternating pattern.
13. 13. Season the skewers with salt and pepper.
14. 14. Brush the skewers with olive oil.
15. 15. Place the skewers on aluminum foil on the grill grate.
16. 16. Grill the skewers for about 10 minutes on all sides.
17. 17. Make sure the grilling time matches the size of the pieces.
18. 18. Turn the skewers while grilling.
19. 19. Brush the skewers with oil again in between.
20. 20. Wash the potatoes thoroughly.
21. 21. Let the potatoes drain.
22. 22. Wrap each potato individually in aluminum foil.
23. 23. Place the wrapped potatoes on the edge of the not-too-hot grill.
24. 24. Cook the potatoes for about 40 minutes.
25. 25. Turn the potatoes several times during the cooking time.
26. 26. Tear open the aluminum foil when serving.
27. 27. Drizzle the potatoes with oil.
28. 28. Sprinkle salt over the potatoes.

Nutrition per serving

• kcal: 572
• Protein: 10 g · Fett/Fat: 25 g · Carbs: 75 g