Vegetable Kebab with Pesto From the Hot Stone

A great zucchini recipe for every taste:

1. rinse the zucchini, remove the stalks and flowers. Dry the zucchini and cut into pieces about 3 cm long. 2.

Rinse the peppers, cut them in half, clean them, remove the seeds and cut them into pieces about 2 cm long. Rinse and dry the cherry tomatoes.

Rub the mushrooms with kitchen paper, clean them and cut them into small pieces at the ends of the stalks.

Rinse and dry the cooled basil. Pluck the leaves from the stems and chop very finely. Briefly roast the pine nuts in a frying pan without adding fat. Remove the peel from the garlic cloves. Grate the cheeses.

Crush the basil and pine nuts in a mortar or mix them in a hand mixer. Squeeze and add the garlic, gradually add the olive oil and cheese and season the pesto with salt and pepper.

Heat the hot stone and coat with oil. Alternate peppers, mushrooms, zucchini and cherry tomatoes on 8 small skewers.

Brush the skewers with the pesto, place on the hot stone and roast on all sides for about 15 minutes. Serve the remaining pesto separately.

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