Grilling & Feasting
Vegetable skewers with potatoes
Ingredients:
- Take 1 red, 1 yellow and 1 green bell pepper.
- 1 zucchini
- 2 red onions
- 8 champignon caps
- 1 twig of thyme
- 1 twig of rosemary
- 2 tbsp olive oil
- iodine salt
- freshly ground pepper
- 2 large potatoes
How to make Vegetable skewers with potatoes
Clean and quarter the bell peppers, remove the seeds along with the whitish parts of the fruit and cut into pieces. Wash the zucchini, remove the stalk and cut into bite-sized pieces. Peel and quarter the onions. Use kitchen paper towels to rub the champignon heads dry and blanch them briefly in salt water. Put the bell pepper, zucchini, onion pieces and the champignon caps on the skewers. Wash and dry the thyme and rosemary. Pluck the leaves from the twigs, chop them finely, mix with olive oil and season with iodine salt and pepper. Brush the oil mixture over the skewers and put them on the grill; cook the from all sides, turning them over frequently. Wash the potatoes thoroughly, cut into 1cm slices, place them on the grill and cook them from both sides. When cooked, sprinkle some garlic salt over the potatoes and vegetable skewers and serve immediately while still very hot.