INGREDIENTS (4/6 PEOPLE) 8 mushrooms 2 cooked corn cobs 1 large red onion 4 peppers (different colors if possible) Parsley Salt and ground pepper Lemon 3 cloves of garlic 4 tbsp olive oil 1 chili pepper (or 2)

VEGETABLE KEBAB

PREPARATION:

SAUCE: Take the seeds out of the chili and finely chop it, as well as the garlic and parsley. Combine everything in a bowl with the olive oil, lemon juice, salt and pepper. Taste and correct the seasoning if necessary.

VEGETABLES: Take the seeds out of the peppers and cut into squares, as well as the onion, the corn and the mushrooms, it is important that everything is cut into similar sizes so that they can grill equally.

MARINATE: Place the vegetables on a tray, add the sauce and involve everything well. Cover with film and leave
in the fridge for 1 to 2 hours.

GRILL: Place the vegetables alternated on a skewer and grill on medium fire not to burn too much. Avoid over cooking the vegetables so that they don’t become too soft and can keep their natural juices.

If you use wooden skewers, soak them in water for 20 minutes so they don’t burn.