Name Vegetable Kebabs


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* 250 g (8 oz) aubergine, cut into 2.5 cm (1 inch) cubes
* 250 g (8 oz) courgettes, cut into 2.5 cm (1 inch) cubes
* 125 g (4 oz) button mushrooms
* 1 small green pepper, cored, deseeded and cut into 2.5 cm (1 inch) squares
* 1 small red pepper, cored, deseeded and cut into 2.5 cm (1 inch) squares
* 2 small tomatoes, halved
* 1 quantity Barbecue Sauce
* salt

1. Place the aubergines and courgettes in a colander set over a large plate. Sprinkle with salt and leave to stand for about 30 minutes to remove the bitter juices. Rinse under cold running water, and then pat dry with kitchen paper.
2. Steam the aubergine, courgettes, button mushrooms and peppers for 5 minutes or blanch them for
3 minutes in boiling water and then drain well.
3. Allow the vegetables to cool slightly, then thread them on to 4 oiled kebab skewers. Pour the barbecue sauce into a shallow dish and put the kebabs into it. Spoon the sauce over them and leave for about 5 minutes.
4. Lift the kebabs from the sauce and place on the oiled grid of a preheated barbecue. Cook over hot coals for 5 minutes, then place half a tomato on the end of each skewer. Turn the kebabs over, brush with the barbecue sauce and cook for a further 5 minutes or until the vegetables are tender. Serve with the remaining barbecue sauce.

Serves: 4

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