A red bell pepper
A yellow bell pepper
A zucchini
A Japanese eggplant (smaller and more rounded with a slightly orange color, also known as cabocha eggplant)
A large onion
200 grams of Paris mushrooms
Salt, black pepper, and thyme
A red bell pepper
A yellow bell pepper
A zucchini
A Japanese eggplant (smaller and more rounded with a slightly orange color, also known as cabocha eggplant)
A large onion
200 grams of Paris mushrooms
Salt, black pepper, and thyme
Cut the following ingredients into bite-sized pieces: a red bell pepper, a yellow bell pepper, a zucchini, a Japanese eggplant (smaller and more rounded with a slightly orange color, also known as cabocha eggplant), a large onion, and approximately 200 grams of Paris mushrooms (a supermarket basket does not include champignons)
Reserve them in piles to facilitate handling
Thread the vegetables onto skewers in the order you prefer
Before placing them on the grill, brush with olive oil and sprinkle with salt, black pepper, and thyme (dried easily found at supermarkets)
Place the skewers on the grill or grill pan over medium heat for 10 to 15 minutes, turning occasionally.
