Serves 4 persons:

1 small red onion
1/4 kg courgettes
1 red paprika pepper
1/4 kg aubergines
10 dag oyster mushrooms
For the marinade:
1/4 l yogurt
1 / 2 tsp paprika pepper powder
1 MS curry
1 MS ginger powder
1 MS coriander powder
1 Efko Fine Harvest clove of garlic
salt, pepper, vinegar, olive oil

Methode:
Peel onion, quarter into equal pieces. Chop off the ends of the courgettes and cut into ca. 2 inch wide slices. Then cut aubergines into 1-inch slices. Divide aubergines into four or six pieces, depending on size. Wash peppers, cut in half, remove seeds and stems. Clean oyster mushrooms and peel the skin from the larger specimens. Cut peppers and oyster mushrooms in equal sizes. Mix all the marinade contents into a paste with 1 tsp vinegar and oil, then season with salt and pepper. Places the pieces of vegetable on skewers in your preferred order. Then place skewers on a tray. Pour the marinated mix over the vegetable skewers, cover with foil and allow to marinate in the refrigerator for about 5 hours. Lift the skewers from the marinade mix and drain well. Sprinkle a little salt and grill on both sides. Finally sprinkle skewers with herbs.Each skewer contains ca.110 kcal.