The vegetables should first be marinated in a sweet marinade and then grilled.

Summary

Ingredients

• Small red potatoes (cut into halves) – 8 pcs.
• Apple juice – 3 tbsp
• Red wine vinegar – 3 tbsp
• Fresh basil (finely chopped) – 2 tbsp
• Dijon mustard – 1 tbsp
• Liquid honey – 1 tbsp
• Soy sauce – 1 tbsp
• Olive oil – 2 teaspoon
• Ground black pepper – 0.25 teaspoon.
• Fresh champignons – 12 pcs.
• Bulgarian red pepper (peeled from seeds and cut into pieces) – 1 pc.
• Medium zucchini (sliced) – 1 pc.

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Instructions

1. Steam the potatoes until soft, but do not overcook.
2. In a large zippered plastic bag, combine apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic and black pepper. Put mushrooms, red pepper, zucchini and boiled potatoes in a bag with dressing. Fasten the bag and shake well, put in the refrigerator for 2 hours.
3. Grease the grill grate with vegetable oil and turn on the grill to preheat to medium temperature. Remove the vegetables from the marinade and string them in turn on 4 metal or wooden sticks. Place the kebabs on the oiled wire rack.
4. Close the grill and cook the kebabs for 10-15 minutes, periodically turning the kebabs and brushing with marinade.