Vegetable skewer for grilling

Ingredients for 4 servings:

• 20 m.-sized mushrooms or rather small Portobello mushrooms
• 3 bell peppers, colored
• 20 cherry tomatoes
• 20 small onions, sweet (Spanish Vidalia or 1 red, hot, larger onion), finely chopped
• 1 pineapple, fresh, cut into squares (approx. 1 1/2 to 2 cm)
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, freshly ground
• 1 tbsp breadcrumbs
• 3 cloves garlic, crushed
• Tarragon, fresh or dried
• some chili powder

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Please pay attention to the ingredients, not the quantities. I usually use 6 skewers, each 30 cm long. Wash the mushrooms just before marinating, brushing them clean if possible – this preserves the flavor and nutrients. Clean the onions, tomatoes, and bell peppers and cut them into bite-sized pieces if necessary. Place everything in a large bowl. Pour over plenty of olive oil and a few dashes of balsamic vinegar. Season with a little salt, plenty of freshly ground black pepper, and a pinch of chili powder. Then sprinkle the garlic, tarragon, and breadcrumbs sparingly over the top. Mix well. Add a little more salt if desired. Season with a dash of olive oil and a dash or two of balsamic vinegar, if desired. Let the ingredients marinate for about 30 minutes and then place them on the skewers. I do not add the pineapple to the marinade; that’s up to you. I usually start with mushrooms, then a yellow bell pepper, an onion, a tomato, a green bell pepper, an onion, a mushroom, a red bell pepper, etc.—depending on your color preferences. Pour the remaining marinade into a small cup and brush the skewers with it occasionally while grilling. Depending on the grill (low or high heat), the skewers need about 10-20 minutes. Serve immediately.