Recipe for a delicious PLANCHA

PLANCHA Marinated in some of the best herbs – these veggie skewers are a summer staple!

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SERVINGS
4

INGREDIENTS

1 red and 1 yellow sweet pepper	2 red onions
1 yellow and 1 green zucchini	1 small eggplant
2 cloves of garlic	2 sprigs (each) of flat-leaf parsley, basil and mint
2 sprigs (each) of rosemary and thyme	5 tbsp. olive oil
Salt	Approx. 2 tsp. ras el hanut (Moroccan blend of spices)

Preparation time: approx. 35 min. + 1 hour marinating time + 6–8 mins cooking time

1.) Halve and core the sweet peppers, peel and quarter the onions. Cut the sweet pepper into approx. 3 cm pieces, separate the onion quarters into their individual layers. Halve the zucchini lengthwise and cut into approx. 1 cm thick slices. Quarter the eggplant lengthwise and also cut into approx. 1 cm thick slices.

2.) Peel the garlic, pluck the herb leaves from the stalks. Finely chop both together and thoroughly scramble with the oil, salt and ras el Hanut.

3.) Skewer the vegetable pieces alternately on the long wooden skewers. Spread the herb and garlic oil over them and marinate for an hour.

4.) Allow the kebabs to drip dry and fry on the hot plancha for about 8–10 minutes. Season with salt while doing so. Then remove the plancha from the stove or oven and spread the remaining herb and garlic oil over the kebabs.