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On the BBQ: Tuscan veal skewers

Ingredients

  • ½ zucchini
  • ½ eggplant
  • 200 grams of veal rump
  • 4 cherry tomatoes
  • 1 decilitre
  • Italian seasoning
  • bamboo skewers

Nutrition values

4
0 - 30 minutes
veal rump
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bbq tapas
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Preparation

Cut the zucchini and the eggplant in juliennes and season them with olive oil and salt. Cut the veal rump in cubes of 3 by 3 cm. Place the veal and the cherry tomatoes on the skewers, alternating between the two.

Mix the oil and seasoning and season the skewers with the mixture. Sprinkle some extra Italian seasoning on top. Grill the skewers on a medium heat. Place the raw vegetable slices in a glass and put the skewer on top.

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