| Type | Per person |
|---|---|
| Energy | 205 kcal |
| Fat | 9 gr |
| of which saturated | 1 gr |
| Carbohydrates | 22 gr |
| of which sugars | 17 gr |
| Fibres | 8 gr |
| Protein | 7 gr |
| Salt | 0.39 gr |
Vegetable skewers for the bbq
Side dish
6 persons
10 - 20 min
With seasonal products
345gr vegetables p.p.
Ingredients
6 persons
| 1 small aubergine |
| 1 container of cherry tomatoes |
| 2 corn cobs |
| 2 small fennel tubers in quarters |
| 1 red pepper in pieces |
| 2 small courgettes in slices |
| 1 small cauliflower in florets |
| 2 tablespoons lemon juice |
| 4 tablespoons oil |
| freshly ground pepper |
| 1 1/2 tablespoons mustard |
| 2 tablespoons vegetable stock with less salt |
| 4 tablespoons low-fat or semi-skimmed yoghurt |
Preparation
1. Cook the corn cobs and fennel in plenty of boiling water for about 10 minutes until al dente. Remove the vegetables from the pan and drain well.
Lastly, cook the cauliflower florets for about 4 minutes, take them out of the pan and pat them dry.
3. Yoghurt sauce: mix lemon juice, oil, freshly ground pepper, yoghurt, mustard and the stock well.
4. Pat all vegetables dry again before roasting.
5. Cut the corn cobs into 3 cm pieces and roughly chop the rest of the vegetables.
8. Thread the vegetables onto the skewers and finish with a cherry tomato.
9. Grill the vegetable skewers on a hot barbecue. Turn them over once.Serve with the yoghurt sauce. Enjoy your meal!
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