Vegetable skewers


Alternative skewers for fasting or for vegetarians that can be equally compared in enjoyment with pork skewers of chicken or shrimp. You can accompany them with a sauce of your choice and enjoy them with pitoules (whole or Arabic, etc.) or with bread and combine them with a wonderful guacamole.


  • 1 green pepper cut into large squares
  • 1 red pepper cut into large squares
  • 1 yellow pepper cut into large squares
  • 1 orange pepper cut into large squares
  • 1 onion cut into large squares
  • Mushrooms the large ones cut into chunks or if they are small whole or in the middle
  • 1 zucchini cut into slices about 1 ½ cm
  • 1 eggplant oblong cut in half lengthwise and cut into squares.
  • A few small bouquets of cauliflower
  • A few bouquets of broccoli
  • Optional tomanini for the top.
  • Or olive oil
  • Salt, pepper, oregano, thyme, rosemary
  • 1 clove of garlic melted
  • Juice from a lemon


  1. In a large bowl put the broccoli, cauliflower, zucchini and eggplant and add olive oil, lemon, garlic, salt, pepper, herbs and mix well. Cover the bowl with a foil and let our vegetables marinate for an hour.
  2. Once an hour has passed, put the rest of the vegetables in the bowl (except the cherry tomatoes) and mix. We take our skewers and pass our vegetables alternately. We take care to put our vegetables in equal sizes so that they are cooked evenly.
  3. Bake them on the grill or on the coals, turning from all sides.

We can add cheese to our skewer in case we eat it (we do not fast or we are vegan). Prefer hard cheese (so you do not look for it on the grill) such as Cretan gruyere or Metsovo cheese. To fit it correctly on the skewer, "nest" it between two mushrooms facing each other (whose hole creates a gap).

You can also use marinades to your liking. It is important to marinate the hardest vegetables first so that they are cooked evenly with the rest of your ingredients.

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