Place four large or eight small wooden skewers in a bowl of water.

For the marinade, peel and finely chop the garlic, then mix it with the mustard, apple juice, paprika, pepper, a little salt and the oil in a bowl.

Slice the aubergine and courgette into very thin slices. Remove the seeds from the peppers and cut them into large cubes. Peel the shallots and cut them into wide wedges.

Gently toss the vegetables with the marinade. Then thread them alternately onto the wooden skewers, rolling up each aubergine slice as you go. Grill the skewers over a medium heat for about 15 minutes, turning them occasionally.