- 1 red onion
- 1/2 zucchini
- 1/2 yellow squash (yellow zucchini)
- handful of cherry tomatoes
- handful of white button mushrooms
- 1 lemon
- olive oil
- bunch of basil leaves
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- mandoline or vegetable peeler
- thin wooden skewers
- barbecue or grill pan
- Paper kitchen towel
Preparation — 15 minutes
Do you have a coal barbecue? Heat it up before preparing, so the coals are nice and white hot.
PEEL the red onion and slice into wedges. RINSE the cherry tomatoes, zucchini and yellow squash. CUT the yellow squash into bite-size pieces and the zucchini into not too thin long strips. CLEAN the mushrooms with a paper kitchen towel or use a mushroom brush.
That’s all for the preparation, all you have to do now is get them all on the wooden skewers. The order of the veggies doesn’t really matter, get them on the wooden skewers any way you like. The zucchini strips are easier than they might look, you fold them sort of ‘like a fan’ and then pierce them onto the skewers.
Baking the vegetable kebabs — 5 minutes
DRIZZLE the vegetable kebabs with lemon juice and olive oil. Season with pepper and salt.
GRILL the kebabs on the barbecue for a few minutes on each side, they’ll need no longer than 5 minutes! Chop up the basil leaves and garnish with basil and lemon wedges, enjoy!