Vegetarian kebabs

The skewer of Eggplant rolls stuffed with potatoes, Zucchini and cheese; cut artichokes into quarters and raw Zucchini wheels.

Boil well one of two courgettes and potatoes, just not ready put a cool Cut the Eggplant into slices fini (4 mm) lengthwise and place them in the oven at 180 degrees for two to three minutes (until fade); in the meantime you will have prepared in a blender the egg and two handfuls of grated Parmesan.

Put in a blender the boiled Zucchini and potatoes (which now will be cold) and spin at medium speed, until you get a thick enough puree (to thicken add breadcrumbs).

Add to all salt, pepper and nutmeg, and continue to mix to your taste.

Boil the artichokes (al dente) and then cut them into quarters.

As soon as the mash is ready use it to fill the Eggplant rolls (if the Eggplant is large you can make nice even of parcels).

Put in a wheel skewer of raw Zucchini, artichoke quarters, another Zucchini wheel, a wheel, another roll and so on .

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(until the end of the skewer).

Put the skewers in the oven at 200 degrees for 10-15 minutes, adding oil and salt.