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🍽️ Vegetable Skewers with Potatoes

375 kcal · 30 min · 4 servings

Ingredients

• 2 sweet corn cobs
• 300 g eggplants
• 300 g cherry tomatoes
• 1 garlic clove
• lemons
• 4 tbsp olive oil
• 1 tbsp tomato paste
• pepper (from the mill)
• rosemary needles (for garnishing)
• 8 wooden skewers
• 4 potatoes
• salt
• pepper (from the mill)
• 3 tbsp oil

Instructions

1. 1. Place the wooden skewers in a bowl of water and let them soak.
2. 2. Remove the corn from the husks and pull off the silk.
3. 3. Cut the corn cobs into pieces about 2 centimeters thick.
4. 4. Boil the corn pieces for about 10 minutes in boiling water.
5. 5. Drain the water and cool the corn pieces immediately with cold water (this is called shocking).
6. 6. Let the corn pieces drain well.
7. 7. Wash the eggplants and remove the green stem at the top.
8. 8. Cut the eggplants into pieces about 2 centimeters thick.
9. 9. Wash the cherry tomatoes.
10. 10. Thread the corn, eggplants, and cherry tomatoes alternately onto the soaked wooden skewers.
11. 11. Peel the garlic.
12. 12. Press the garlic through a garlic press.
13. 13. Mix the garlic with lemon juice, tomato paste, olive oil, and pepper to make a marinade.
14. 14. Place the skewers in a shallow dish.
15. 15. Brush the skewers with the marinade.
16. 16. Cover the dish.
17. 17. Let the skewers marinate for about 1 hour.
18. 18. Cut the potatoes lengthwise into wedges.
19. 19. Season the potatoes with salt and pepper.
20. 20. Mix the potatoes with oil.
21. 21. Brush aluminum foil with oil.
22. 22. Place the skewers and potatoes on the oiled aluminum foil on the grill.
23. 23. Grill the skewers and potatoes for about 8 to 10 minutes.
24. 24. Turn the skewers occasionally.
25. 25. Brush the skewers with the marinade repeatedly.
26. 26. Salt the finished skewers.
27. 27. Sprinkle the skewers with rosemary needles.
28. 28. Serve the skewers immediately together with the potato pieces.

Nutrition per serving

• kcal: 375
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 52 g