Vegetable skewers, rosemary marinade, mustard, orange juice, garlic and olive oil


  • 1 red onion
  • 2 green zucchinis
  • 2 white zucchinis
  • 2 peppers
  • 2 small eggplants
  • 8 cherry tomatoes

For the marinade

  • 2 tablespoons of rosemary, chopped with a knife
  • 2 cloves garlic, peeled and chopped
  • 4 tablespoons olive oil
  • 2 organic oranges
  • 2 tablespoons of Dijon mustard


  1. In a salad bowl, mix the marinade ingredients.

  2. Peel the onion and cut it into not too thin strips. Cut the zucchini, eggplant and peppers into medium-sized cubes. Place all the vegetables in the marinade. Cover with cling film and leave to rest for 30 minutes.

  3. Skewer the vegetables alternately on skewers. Cook on the grill or on the griddle for 15 minutes, turning the skewers halfway through cooking – you can baste them with marinade during cooking.

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