If you’re like us, you’ll be squeezing every last moment out of patio time before summer is officially over. This flavourful veggie kebab recipe is perfect for all the great produce currently in season, and would make a great vegetarian option at your next gathering.
Ingredients:
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10 cherry tomatoes 10 brown mushrooms 1 small eggplant, large chunks 1 zucchini, large chunks 1 yellow bell pepper, large chunks 1 red onion, large chunks 1/4 cup sunflower oil 1 lemon, juiced 3 garlic cloves, chopped 1 teaspoon coriander 1 teaspoon paprika |
1 teaspoon cumin 1 teaspoon garam masala 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon black pepper 1/4 cup cilantro, roughly chopped 1/4 cup parsley, roughly chopped lime wedges, to serve (optional) |
Method:
Place cherry tomatoes, mushrooms, eggplant, zucchini, bell pepper and red onion in a large resealable bag. In a small food processor, combine sunflower oil, lemon juice, garlic, coriander, paprika, cumin, garam masala, chili powder, sea salt, black pepper, cilantro and parsley. Blitz until well combined.
Place marinade mixture in the bag with the vegetables, and gently massage everything together. Let rest in the fridge for a minimum of an hour before skewering your veggies and grilling them on the barbecue.
Serve with fresh lime wedges (optional).
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
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