Vegetable skewers with garlic marinade

Vegetable skewers with garlic marinade

Total: 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 142 kcal
, Fat: 12 g
, Carbohydrate: 7 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 whole garlic with skin, cut in half crosswise
8 wooden skewers *-*

Garlic marinade

½ dl olive oil
5 sprigs thyme, leaves torn off
¾ tsp salt
a little pepper


250 g cherry tomatoes
100 g mushrooms
250 g courgettes X
1 yellow pepper, cut into approx. 2 cm pieces
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How it's done

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Wrap each garlic half in foil.

Charcoal/gas/electric grill

With the lid down, grill the garlic over/on a medium heat (approx. 200°C) for approx. 30 mins.

Garlic marinade

Remove the garlic from the foil, squeeze the garlic cloves out of their skins, place in a measuring cup. Add the oil and thyme, season, puree.


Place the tomatoes, mushrooms, courgette and pepper in a bowl, mix with the marinade, leave to marinate for approx. 15 mins. Thread the vegetables alternately onto the skewers.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side.

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