Name: Spicy vegetable kebabs
Cook time: 30 min
Total time: 30 min
Ingredients: Vegetable kebabs; 1 trimmed corn cob (250g); 2 baby eggplants (120g), cut into 3cm slices; 1 green capsicum (350g), cut into 4cm pieces; 1 red capsicum (350g), cut into 4cm pieces; 8 truss cherry tomatoes (250g); 200 gram button mushrooms cooking-oil spray spicy tomato marinade; Spicy tomato marinade; 1/2 cup (125ml) tomato purée; 2 tablespoon lime juice; 1 tablespoon dark soy sauce; 2 clove garlic, crushed; 1 long green chilli, chopped finely

Ingredients

Vegetable kebabs

1 trimmed corn cob (250g)

2 baby eggplants (120g), cut into 3cm slices

1 green capsicum (350g), cut into 4cm pieces

1 red capsicum (350g), cut into 4cm pieces

8 truss cherry tomatoes (250g)

200 gram button mushrooms cooking-oil spray spicy tomato marinade

Spicy tomato marinade

1/2 cup (125ml) tomato purée

2 tablespoon lime juice

1 tablespoon dark soy sauce

2 clove 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. Combine ingredients in large bowl.

3.Thread vegetables onto eight bamboo skewers; coat each kebab with spicy tomato marinade.

4.Spray barbecue grill plate with cooking-oil spray for 2 seconds. Cook kebabs, turning occasionally and brushing with remaining marinade, until vegetables are tender.

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent skewers burning during cooking. The kebabs go well with a green salad.
Note

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Ingredients

Method

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