A great zucchini recipe for any taste:
1. place red cabbage on a cutting board and cut down the middle through the stem. Divide each piece four times, leaving a piece of stem to hold the leaves together.
2. prepare fennel in the same manner as the red cabbage.
3. blanch red cabbage and fennel in boiling hot water for 3 min.
Drain well.
Pierce each vegetable in the center with a wooden skewer. 5.
5. skewer a piece of orange fennel, red cabbage, bell bell pepper, melanzani and zucchini on each rosemary sprig, pushing the rosemary through the holes.
Coat generously with olive oil and season with enough salt and pepper.
Grill on a hot grill for 8-10 minutes, turning occasionally. Serve immediately.
Rosemary sprigs can be used as brushes for brushing and as skewers. Soak rosemary sprigs beforehand to reduce preparation time.
Dessert. Skewer banana, mango, peach, strawberry, apple and pear pieces on a soaked wooden skewer and grill over the outgoing embers. Towards the end of the grilling time, brush with sugar syrup.
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