Rainbow skewers

Ingredients for 4 servings:

• 10 wooden skewers
• 4 half bell peppers, one each in red, yellow, green and orange
• 2 small zucchini, green and yellow
• 1 m.-sized carrot(s)
• 30 small cherry tomatoes, 10 red, 10 orange, 10 blue
• 1 large onion(s), red
• 5 small potatoes, purple
• 5 small potatoes, light
• 6 tbsp olive oil
• 1 clove(s) garlic
• 1 chili pepper(s)
• 1 tsp, heaped rosemary
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 53 minutes

vegan grilled skewers with colorful vegetables, makes 10 skewers

Wash the blue and white potatoes, bring to a boil separately in salted water, and cook until al dente. Drain and let cool. Meanwhile, for the marinade, put the olive oil in a small bowl. Crush the garlic, finely chop the chili, and stir both into the oil along with the rosemary, salt, and pepper. Set aside. Wash the zucchini and carrot and cut each into 10 slices. Wash the colored bell pepper halves and also cut them into 10 bite-sized pieces. Peel and quarter the onion. Halve the cooled potatoes. Mix everything well with the marinade in a large bowl, cover, and let marinate for 1 hour. Thread the vegetables in rainbow colors onto the wooden skewers. Start with the blue potatoes, then red onion, blue tomato, green bell pepper, green zucchini, white potato, yellow bell pepper, yellow zucchini, carrot, orange bell pepper, orange tomato, red bell pepper, and finally a red tomato. Grill the skewers on the grill for about 8 minutes on all sides and then serve. Tip: Depending on the season and your imagination, you can also add yellow cherry tomatoes, eggplant pieces, corn on the cob slices, broccoli, etc. to the rainbow skewers, or substitute a vegetable or color.