Vegetable skewers for the grill

Ingredients for 4 servings:

• 6 small potatoes
• 2 bell peppers
• 3 mushrooms
• 1 large onion(s)
• 2 large garlic cloves
• 60 g herb butter
• 200 ml oil
• 1 pinch of salt
• 1 tsp herbs, dried

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes

First things first: You’ll need 4 skewers. If using wooden skewers, soak them in water beforehand so they don’t burn on the grill. Pre-cook the potatoes and let them cool. Wash the vegetables, halve the potatoes, cut the bell peppers into 3 x 3 cm pieces, slice the mushrooms thickly, quarter the onion, and peel the pieces. Thread everything alternately onto the skewers—onion, potato, bell pepper, mushroom, bell pepper, onion, etc. Melt the herb butter in the microwave, add the oil, finely chop or press the garlic, and add it. Add the herbs and season with salt. Marinate the skewers for at least 1 hour, then place them on the grill for 10-15 minutes. Aioli goes well with it.