Veggie Skewers

CategoryBraai, Vegetarian

Yields1 Serving

 125 g button mushrooms, halved
 3 baby marrows, thickly sliced
 200 g baby tomatoes
 1 green, yellow or red pepper, seeded and cut into large cubes
 15-20 bay or fresh lemon or lime leaves (optional)
 8-10 metal skewers or wooden kebab sticks, soaked in water for 30 minutes
 60 ml olive or canola oil
 45 ml lemon juice
 15 ml finely grated lemon rind
 10 ml each chopped fresh thyme, origanum and parsley
 1 clove or garlic, crushed
 black pepper to taste
 ½ tsp salt

1

This recipe is in Cooking from the Heart 4

These skewers are delicious braaied over the coals. Serve as a side dish with a plant based protein, like the Carrot & bean patties

Ready in 1 hour 30 minutes

1.  Place mushrooms in a shallow dish and cover with boiling water. Soak for 8 - 10 minutes to prevent the mushrooms from breaking apart when skewered. Drain well and pat dry.
2.  Thread mushrooms and veggies onto skewers or kebabs sticks, alternating the different veggies for a colourful end result. Add 1 - 2 bay, lemon or lime leaves in between veggies.
3.  Mix oil, lemon juice and rind, herbs and garlic together and season with pepper.
4.  Brush oil mixture onto skewers on all sides and marinate for 30 minutes. Season skewers with salt.
5.  Grill over medium to low coals or until the veggies are just cooked, but not too soft. Brush with more of the marinade, while braaiing, if necessary.
6.  The kebabs can be served with the Pea & yoghurt dip or Cottage cheese dip on pages 48 and 49. Serve with a protein-rich vegetarian dish for a balanced meal, like any of the recipes in this chapter.

Tips
1. Add pineapple to the skewers for a sweet flavour – it is delicious with pork or chicken.
2. A pinch of cumin or paprika or a chopped chilli can be added to the oil mixture if preferred.
3. For a different flavour add 1 tbsp (15 ml) finely grated fresh ginger or add 1 tsp (5 ml) mild mustard to the oil mixture.

Ingredients

 125 g button mushrooms, halved
 3 baby marrows, thickly sliced
 200 g baby tomatoes
 1 green, yellow or red pepper, seeded and cut into large cubes
 15-20 bay or fresh lemon or lime leaves (optional)
 8-10 metal skewers or wooden kebab sticks, soaked in water for 30 minutes
 60 ml olive or canola oil
 45 ml lemon juice
 15 ml finely grated lemon rind
 10 ml each chopped fresh thyme, origanum and parsley
 1 clove or garlic, crushed
 black pepper to taste
 ½ tsp salt

Directions

1

This recipe is in Cooking from the Heart 4

These skewers are delicious braaied over the coals. Serve as a side dish with a plant based protein, like the Carrot & bean patties

Ready in 1 hour 30 minutes

1.  Place mushrooms in a shallow dish and cover with boiling water. Soak for 8 - 10 minutes to prevent the mushrooms from breaking apart when skewered. Drain well and pat dry.
2.  Thread mushrooms and veggies onto skewers or kebabs sticks, alternating the different veggies for a colourful end result. Add 1 - 2 bay, lemon or lime leaves in between veggies.
3.  Mix oil, lemon juice and rind, herbs and garlic together and season with pepper.
4.  Brush oil mixture onto skewers on all sides and marinate for 30 minutes. Season skewers with salt.
5.  Grill over medium to low coals or until the veggies are just cooked, but not too soft. Brush with more of the marinade, while braaiing, if necessary.
6.  The kebabs can be served with the Pea & yoghurt dip or Cottage cheese dip on pages 48 and 49. Serve with a protein-rich vegetarian dish for a balanced meal, like any of the recipes in this chapter.

Tips
1. Add pineapple to the skewers for a sweet flavour – it is delicious with pork or chicken.
2. A pinch of cumin or paprika or a chopped chilli can be added to the oil mixture if preferred.
3. For a different flavour add 1 tbsp (15 ml) finely grated fresh ginger or add 1 tsp (5 ml) mild mustard to the oil mixture.

Veggie skewers
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