First water the bamboo skewers.

In the meantime, wash and dry the vegetables. Clean and quarter the mushrooms. Pull out shallots and cut into 4 slices each. Also cut the mini peppers into 4 parts and remove the white skins and seeds.

Now thread alternately paprika, onion and mushroom pieces and in the middle a cocktail tomato on the skewers, add salt and pepper to taste.

Drizzle out a bowl of oil and spread the stripped thyme leaves on top. Put the finished skewers in and marinate for about half an hour, turning several times.

Heat the thyme oil in the marinade and cook the skewers over a medium heat for about 8 minutes. Arrange 3 skewers on a plate and serve with fresh white or flat bread.

There should actually still be cubes of sheep's cheese, but unfortunately my husband ate it up like that.