Thursday, 5 April 2012

Vege skewers

I served these with lemon pepper chicken but could also go with couscous/rice for a meat-free version. We don't have a BBQ so I cooked them in a frying pan - I suspect they'd crisp up better on a BBQ; 6/10 for this batch. Make sure to leave time to marinate veges, and soak skewers overnight!

1 pack bamboo skewers
Assorted veges such as cherry tomatoes, capsicum, zucchini, broccoli, slices of corn on the cob, mushrooms (bleugh, no mushies for me :-P)
Cheese with a high melting point, such as halloumi
Lemon juice
Chilli powder
Thyme
Olive oil

1) Soak skewers in cool water overnight to ensure they don't burn/char during the cooking process.
2) Cut veges into similar-sized pieces so they will cook in about the same amount of time. Cut cheese into 2-3 cm cubes.
3) Mix up marinade - olive oil, thyme, a sprinkle of chilli powder, lemon juice. I added a splash of soy sauce and a little bit of crushed garlic too, for extra flavour.
4) Evenly space veges and cheese on skewers and pour marinade over. Marinate for approx. 1 hour, turning once or twice to ensure an even coating.
4) Preheat 1 tsp of olive oil in BBQ or large frying pan and grill skewers for 8-10 mins or until veges are tender.



That's a stock photo from the website I got the recipe from - mine were darker due to the marinade but basically the same thing :-)

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