200 g Wheaty VEGANSAUSAGE Tiny Hot Dog
2 small cooked vegetable-corn cobs
1/2 large courgette
1/4 red pepper pod
1/4 yellow pepper pod
1 small sweet onion
3 mushroom heads
1 sage leaf
2 thyme twigs
2 rosemary twigs
3 cloves of garlic
150 ml olive oil
salt and pepper
6 skewers

Vegetable skewer "Madrid"

Cut the corn cobs into slices. Cut the courgette, peppers and onion into bits.

Chop up the herbs and garlic and mix with the olive oil. Season with salt and pepper.

Alternately skewer the Tiny Hot Dogs, together with the vegetables and mushrooms. Then brush them with herbal oil.

Fry on a hot grill (on all sides) for about 5 minutes. Repeatedly coat with oil!