Vegetable kebabs

Cook these delicious kebabs under the grill or on a barbecue.
INGREDIENTS
1 courgette
1 red pepper, deseeded
1 green pepper, deseeded
1 red onion
8 cherry tomatoes
8 button mushrooms
5 tbsp olive oil
1 garlic clove, crushed
1⁄2 tsp dried oregano
pinch of chilli flakes
METHOD
1 Trim the courgette and cut into 8 chunks. Cut the peppers into 2.5cm (1in) pieces. Peel the
onion, and cut into wedges, leaving the root end intact so that the wedges do not fall apart.
2 Thread the vegetables on to 4 large or 8 small skewers. Whisk the remaining ingredients
together in a small bowl with a fork to make a flavoured oil.
3 Preheat the grill on a medium-high setting. Place the kebabs on the grill rack and brush
generously with the flavoured oil. Cook for 10–15 minutes, or until the vegetables are just tender,
turning frequently and brushing with more of the oil as you do so. Drizzle any remaining oil over
the cooked kebabs.
GOOD WITH A leafy salad, for a light vegetarian meal.
PREPARE AHEAD Steps 1 and 2 can be completed several hours in advance.

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