- 2 Jolife yellow and green bell peppers
- 200 g Jolife cherry tomatoes
- 1 zucchini
Remove the stem, seeds and white filaments from the bell peppers. Cut the peppers into slices, about 1 inch thick, rinse the tomatoes and the zucchini and cut into slices, about 1 inch thick. Thread the vegetables onto wooden skewers, alternating the yellow bell pepper pieces, the green bell pepper pieces, the cherry tomatoes and the zucchini slices until all ingredients are used up. Heat the olive oil in a nonstick pan. When the oil is hot add the kebabs and cook until the vegetables turn golden brown. Remove from the pan, transfer to a serving dish, season with salt and pepper and a drizzle of olive oil and serve.