Vegetable Kebabs with Pineapple Oil

Cut zucchini into 2 cm thick slices, peppers into pieces, onion into wide wedges. Thread vegetables alternately onto skewers. 2.

Cut baguette lengthwise into narrow slices. Toast bread slices in foamed butter until crisp. Drain on kitchen roll.

Grill vegetable skewers over medium heat on both sides for approx. 8 min.

In the meantime, beat pineapple juice and olive oil until hearty. Drizzle vegetable skewers with pineapple oil, serve with chive sauce and slices of bread.

Preparation approx. 20 min

Chive sauce – preparation 20 min.

1) Soak bread in milk. Beat the yolks with mustard, juice of one lemon and salt until smooth, add the corn oil slowly and mix with a whisk. 2) Strain the toast with the egg and stir through with the sauce base. Chop the chives and mix in, season the sauce with salt.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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