Spicy Vegetable Kebabs
Sometimes, when you Barbeque, you want to do something a little different, you can always try Spicy Vegetable Kebabs to impress and get a hit of vegas. It’s also a great meal to serve up to your vegan friends.
Spicy vegetable kebabs recipe
Ingredients
1 Trimmed corn cob
2 baby eggplants, cut into 3cm slices
1 large red capsicum, cut into 4 cm pieces
1 large green capsicum, cut into 4 cm pieces
8 large truss cherry tomatoes
200g button mushrooms
Spicy Tomato Marinade
1/2 cup (125ml) tomato puree
2 tablespoons lime juice
1 tablespoon dark soy sauce
2 cloves garlic, crushed
1 long green chilli, chopped finely
Method
1. Cut corn crossways into eight pieces. Steam or microwave corn and eggplant, separately until tender; drain.
2. Make spicy tomato marinade.
3. Thread vegetables onto eight bamboo skewers; coat with spicy tomato marinade.
4. Cook kebabs on the heated oiled barbecue (or grill plate), turning occasionally and brushing with remaining marinade until vegetables are tender.
Spicy Tomato Marinade
Combine ingredients in the large bowel.
Serve with a green salad
Tip – Soak bamboo skewers in cold water for at least 30 minutes before using to prevent splintering and scorching during cooking. You can always serve the kebabs up with a dish like the Rosemary baked salmon.
