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Ingredients
Vegetable Kebabs with Herb Dip
- Ingredients
- 16 small button Mushroom
- 2 onions
- 16 Cherry tomatoes
- 1 small Zucchini
- 1 yellow Bell pepper
- 1 garlic clove
- 5 Tbsps olive oil
- 1 tsp herbes de Provence
- salt
- peppers
- lemons
- 100 grams Crème fraiche
- 100 grams Yogurt (low-fat)
- 1 pinch sugar
- 5 stalks mixed Fresh herbs (such as basil, thyme, rosemary)
Rinse the mushrooms. Peel and cut each onion into 8 wedges.
Rinse the tomatoes and pat dry. Rinse the zucchini, pat dry, halve lengthwise and cut into 16 pieces. Rinse the pepper, remove the seeds and ribs and cut into 16 pieces.
Alternately skewer the mushrooms, onions, tomatoes, zucchini and pepper onto wooden skewers.
Peel and finely chop the garlic. Stir in 4 tablespoons of olive oil and season with herbs de provence, salt and pepper. Brush over the kebabs and let stand for 10 minutes.
For the herb dip, squeeze half of the lemon. Mix the creme fraiche and yogurt. Season with salt, pepper, 1 pinch of sugar and 2 tablespoons of lemon juice. Rinse the herbs, shake dry, chop and stir into the dip.
Heat the remaining oil in a grill pan and grill the kebabs. Serve with the herb dip.
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |