Summary

Ingredients

For the skewers:

• 10 wooden skewers
• 4 half pepper (s) each half in red, yellow, green and orange
• 2 small zucchini, green and yellow
• 1 medium carrot (s)
• 30 small cherry tomatoes, 10 red, 10 orange, 10 blue
• 1 large onion (s), red
• 5 small potato (s), purple
• 5 small potato (s) light

For the marinade:

• 6 tablespoon olive oil
• 1 clove garlic
• 1 chilli pepper (s)
• 1 teaspoon, heaped rosemary
• salt and pepper

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Instructions

1. Wash blue and light-colored potatoes, bring to the boil separately in salted water and cook until al dente. Drain and let cool.
2. In the meantime, for the marinade, put the olive oil in a small bowl. Press the garlic, cut the chilli into small pieces and stir both together with the rosemary, salt and pepper into the oil. Put aside.
3. Wash the zucchini and carrot and cut each into 10 slices. Wash the colored pepper halves and cut into 10 bite-sized pieces. Peel and quarter the onion. Halve the cooled potatoes. Mix everything well with the marinade in a large bowl and cover and leave to marinate for 1 hour.
4. Put the vegetables in the colors of the rainbow on the wooden skewers. Start with the blue potatoes, then skewer red onions, blue tomatoes, green peppers, green courgettes, light potatoes, yellow peppers, yellow courgettes, carrots, orange peppers, orange tomatoes, red peppers and finally a red tomato.
5. Grill the skewers all around on the grill for about 8 minutes and then serve.
6. Tip:
7. Depending on the season and imagination, yellow cherry tomatoes, pieces of aubergine, slices of corn on the cob, broccoli, etc. can also be added to the rainbow skewers or replace a vegetable or a color.