Sweet and savory skewers

Ingre­di­ents for 3 servings: 

• 8 to 10 woo­den skewers
• 150 g small mushrooms
• 240 g pineapp­le cubes
• 260 g cher­ry tomatoes
• 1 coar­se­ly diced, small zucchini
• 1 coar­se­ly chop­ped yel­low, red or oran­ge pepper
• 1 coar­se­ly chop­ped onion

For the marinade: 

• 2 tbsp Toma­to paste
• 120 ml oran­ge or pineapp­le juice
• 1 tbsp fresh­ly squeezed lemon juice
• 1 tbsp Honey
• 1 teas­poon Oni­on powder
• 1/2 tsp Gar­lic powder
• 1/2 tsp Papri­ka powder
• 1/2 tsp Atlan­tic dul­se flakes
• 1/2 tsp dried thy­me
• 1/4 tsp Chip­ot­le pow­der (made from smo­ked jala­pe­ño peppers)

Pre­pa­ra­ti­on:

Soak the woo­den ske­wers in water for 15 to 30 minu­tes, unless the ske­wers are coo­ked raw. Place the chop­ped ingre­di­ents on the ske­wers in any colorful order and set aside. 

Put all the ingre­di­ents for the mari­na­de in a bowl and stir until smooth. Brush the pre­pared ske­wers gene­rous­ly with the mari­na­de and let them mari­na­te in the ref­ri­ge­ra­tor for at least 3 hours, but pre­fer­a­b­ly overnight. 

Raw ske­wers can be ser­ved in this form or dried in a dehy­dra­tor at around 45 °C for 2 to 3 hours. 

For the baked dish, pre­heat the oven to 200°C and bake the ske­wers for 10 to 12 minu­tes until the vege­ta­bles are soft. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb