Summary

Ingredients

• 20 medium mushrooms or rather small portobello mushrooms
• 3 bell peppers, red, yellow, green
• 20 cherry tomato (s)
• 20 small onion (s), sweet (Spanish vidalia or 1 red, hot, larger onion, chopped up)
• 1 pineapple, fresh, cut into squares (approx. /2 to 2 cm)
• 3 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, freshly ground
• 1 tablespoon bread flour (wake flour)
• 3 cloves garlic, crushed
• Tarragon, fresh or dried
• some chili powder

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Instructions

1. Please mainly pay attention to the ingredients, not the quantities. I usually take 6 skewers, each 30 cm long.
2. Wash the mushrooms just before marinating, brushing them cleanly if possible - the taste and valuable substances are preserved. Clean the onions, tomatoes and peppers, cut into bite-sized pieces as required. Put everything in a larger bowl. Pour plenty of olive oil over it, as well as a few dashes of balsamic vinegar. Season with a little salt, plenty of freshly ground black pepper and some chili powder. Then sprinkle the garlic, tarragon and the baking flour sparingly on top. Mix well. Gladly add some salt. Season with a dash of olive oil and a dash or two of balsamic vinegar.
3. Let the ingredients soak for about 30 minutes and then put them on the skewers. I don`t add the pineapple to the marinade, that`s up to you. I usually start with mushrooms, then a yellow bell pepper, an onion, a tomato, a green bell pepper, an onion, a mushroom, a red bell pepper, etc. - depending on your taste in color.
4. Pour the remaining marinade into a small cup and brush the skewers with it from time to time while grilling.
5. Depending on the grill (small or large heat), the skewers need approx. 10 - 20 minutes. Serve immediately.