12 slices of eggplant (about 3.5 x 2.5 cm) without peeling (400g or more)
8 slices of fresh zucchini same size as eggplant
4 slices of bacon
1 large green pepper, cut into 8 pieces (170g)
1/2 cup grated provolone, cheddar or similar cheese (60g)
Eggplant seasoning:
1/3 cup orange juice
1/3 cup tomato sauce
1 clove of garlic, minced
2 sprigs of rosemary, chopped
For the zucchini:
4 tablespoons red wine vinegar
1 tablespoon lemon juice
12 slices of eggplant (about 3.5 x 2.5 cm) without peeling (400g or more)
8 slices of fresh zucchini same size as eggplant
4 slices of bacon
1 large green pepper, cut into 8 pieces (170g)
1/2 cup grated provolone, cheddar or similar cheese (60g)
Eggplant seasoning:
1/3 cup orange juice
1/3 cup tomato sauce
1 clove of garlic, minced
2 sprigs of rosemary, chopped
For the zucchini:
4 tablespoons red wine vinegar
1 tablespoon lemon juice
One hour in advance: mix eggplant seasoning ingredients in a bowl
Add eggplant, mix well and cover
Refrigerate
In another bowl, mix zucchini seasoning ingredients
Add zucchini, cover and refrigerate
When serving, prepare the skewers: eggplant, green pepper, zucchini, eggplant, green pepper, zucchini, eggplant
Fry bacon in a large skillet until crispy
Remove from skillet
Place skewers in skillet, cover and cook over low heat for 2-3 minutes
Flip and repeat same process
Add 2 tablespoons of zucchini seasoning to eggplant seasoning mixture and pour over skewers
Cover and cook for another 10 minutes or until eggplant is cooked
Check seasoning
Sprinkle cheese over each skewer
If desired, brush with additional seasoning and grill, flipping occasionally
Serve 4 skewers.
