INGREDIENTS:

NUMBER OF PORTIONS: 13

BASIS:

500 grams

potatoes (small)

1 piece

zucchini (small)

200 grams

champignons (small)

1 piece

red peppers (sweet)

1 piece

green peppers (sweet)

1 piece

yellow peppers (sweet)

2 units

pink onions

1 slag

olive oil

1.5 teaspoons

spice mix (we used Vegeta Natur for fried vegetables)

1 tablespoon

olive oil

1 teaspoon

salts

1 teaspoon

spices for potatoes (we used Vegeta Natur)

FOR SAUCE:

125 grams

nut cream (smooth)

3 slices

garlic

3.5 tablespoons

water (warm)

2 tbsp

soy sauce

2 tbsp

brown sugar

1 tablespoon

white wine vinegar

1 tablespoon

ginger (meaning)

0.5 units

limes

METHOD OF PREPARATION:

PREPARATION TIME: ABOUT 1 HOUR:

1. Dip the wooden spit (12-15 pcs.) In water and hold for 15-20 minutes.

2. Prepare the vegetables. Cut the onions in half and cut them into four halves. Cut the sweet peppers in half, cut out the stalk and pull out the seeds. Cut the peppers into squares of approximately equal size. Cut the stalks of the mushrooms, if the mushrooms are larger, cut them in half. Cut the zucchini into slices. Pieces of all vegetables should be as even in size as possible.

3. Stir the vegetables on the skewers. Sprinkle with olive oil, and cover with a mixture of spices for fried vegetables.

4. Prepare the potatoes. Wash the potatoes well, and wipe the skin. Boil in salted water until soft.

5. Drain the boiled potatoes, and cut them in half. Pinch on a wooden spit. Sprinkle with olive oil, and sprinkle with the spice mixture on potatoes.

6. Bake on a grill over hot embers for about 10-15 minutes, turning the skewers until the vegetables are soft and cooked nicely.

7. While the vegetables are baking, prepare the nut sauce. Put all the ingredients for the sauce in a food grinder. Grind to a perfectly even texture. You can add a little more or more water depending on the thickness of the sauce you want to prepare.

8. Serve vegetable and potato skewers with nut sauce.