Vegetable Skewer

Peel the potatoes – cut into large pieces and cook until tender. Cut the fennel in half, remove the middle hard stalk, chop the seeds with the green and divide into large pieces. Remove the stalks from the mushrooms, clean them with a wet dish and fry them briefly in olive oil (2 to 3 min), season lightly with salt.

If you like, season with a little lemon. Rinse the melanzane and zucchini, cut the blossoms into small pieces and cut into large cubes with the peel.

Skewer all the vegetables in order

Grill all skewers on glowing coals. Carefully turn to the other side, this applies exceptionally to the fish skewers, and constantly brush with olive oil. Season lightly with salt and season with pepper

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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