Vegetable Skewers
No outdoor dining without cooking over a fire! One of the oldest cooking utensil must be the skewer. You can either use a metal or wooden skewer and with homegrown ingredients from your garden or polytunnel this is a great way to enjoy your vegetables.
Ingredients:
Red pepper, halve and de-seed
Yellow pepper, halve and de-seed
Courgette, top and tail
Button mushrooms or Portobello mushroom
Red onion, skin removed
Halloumi or firm tofu – optional
Other optional ingredients are cherry tomatoes, pineapple, aubergines
Dressing:
4 tbsp olive oil
Juice of ½ lemon
1 tsp basil and oregano
Salt and pepper to taste
1 tsp honey and mustard - optional
Method:
Soak wooden skewers in water for 15-20 minutes (this stops them burning).
If you don’t have a BBQ preheat the oven to 220°C or 200°C Fan or Gas 6
Blend the dressing ingredients
Cut vegetables the same size, about 2cm/1/2”
Thread vegetables onto skewers
Brush with the dressing
Cook for 20-30 minutes on BBQ or in the oven. Turn them in between to cook them evenly.
Brush with remaining glaze before serving.
...and when it rains? Cook in your oven, grill or griddle pan!
Use a lightly oiled, preheated griddle pan on your stove top and cook just as you would on the fire. Alternatively place the skewers in a roasting tin in a very hot oven (220°C) for 10 minutes, turn them over and cook for another 10 minutes or until vegetables are soft.