Preparation time:
10 min. + cooking time
Quantity for:
4 kebabs
Suggested wine:
16 Sabo soy medallions
1 aubergine
1 courgette
1 pepper
8 friggitello peppers
extra virgin olive oil
1 garlic clove
fresh herbs as available (thyme, rosemary, sage, etc.)
Cooking instructions:
Infuse the herbs in a pan of cold water with a pinch of salt and bring to the boil. Then turn off the heat and leave to cool, using this water to soak the medallions.
Slice the aubergine, peppers and courgette into medallion-sized pieces.

Prepare the marinade for the kebabs by chopping the basil (setting a few leaves aside), the mint and the garlic, place in a bowl and cover with plenty of oil. After the soaking time, drain and squeeze out the moisture from the medallions, taking care not to break them. Put them on to the skewers, alternating with the sliced vegetables, inserting a basil leaf between each piece.

Once the kebabs are ready, season and brush with the marinade.
You can either cook them on the barbecue or in a frying pan, but either way, brush with the marinade every time that you turn them.
Serving ideas:
Soaking time: 20-40 minutes