Vegetable skewers


  • 2 medium zucchini
  • 1 medium eggplant
  • 10 mushrooms
  • 1 red bell pepper
  • Olive oil
  • Herbs (thyme, oregano, savory)
  • 2 garlic cloves
  • Salt


Prepare all the vegetables

The thickness of the mushrooms serves as a template for the size of the entire vegetable.
Cut the peppers into small rectangles of 1.5 to 2 cm (the thickness of the cooked mushrooms)
Cut the zucchini and eggplant into slices that are just as thick as the mushrooms.

Putting the skewers together

Use the cutting board as a ruler to assemble your skewers as evenly as possible.
Oil with olive oil and season with herbs and garlic


Cook on the plancha, moderately hot, 200° and oiled, the skewers for 7 to 8 minutes on each side. Season to taste and keep warm on the edge of the plancha until ready to serve.