Grilled Vegetables

Ingredients

Zucchini 300 g

Tomato 300 g

Mushrooms 200 g

Yellow bell pepper 1

Red bell pepper 1

Salt 1/2 tsp

Olive oil 20 ml

Wash and dry the vegetables. For grilling, use young zucchini, juicy peppers, and small, firm tomatoes. Mushrooms also work well.

Slice the young zucchini crosswise into 3-4 pieces, core the peppers, and cut them in half lengthwise. Cook the tomatoes and mushrooms whole. Thread the vegetables and mushrooms onto skewers, season with salt, and drizzle with olive oil.

Grill over the coals, turning occasionally, for 5-7 minutes. The vegetables should be lightly browned but still juicy and slightly firm inside.

Enjoy!