Name: Vegetable and tofu skewers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 200 gram swiss brown mushrooms; 1 medium green capsicum (200g), chopped coarsely; 1 medium red capsicum (200g), chopped coarsely; 1 medium yellow capsicum (200g), chopped coarsely; 3 baby eggplants (180g), chopped coarsely; 350 gram piece firm tofu, cut into 3cm pieces; 8 yellow patty-pan squash (200g), halved; 100 gram baby rocket leaves; Blue cheese dressing; 50 gram blue cheese; 2 tablespoon buttermilk; 200 gram low-fat yoghurt; 1 small white onion (80g), grated finely; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh chives; 1 tablespoon lemon juice

Ingredients

200 gram swiss brown mushrooms

1 medium green capsicum (200g), chopped coarsely

1 medium red capsicum (200g), chopped coarsely

1 medium yellow capsicum (200g), chopped coarsely

3 baby eggplants (180g), chopped coarsely

350 gram piece firm tofu, cut into 3cm pieces

8 yellow patty-pan squash (200g), halved

100 gram baby rocket leaves

Blue cheese dressing

50 gram blue cheese

2 tablespoon buttermilk

200 gram low-fat yoghurt

1 small white onion (80g), grated finely

1 clove garlic, crushed

1 tablespoon finely chopped fresh chives

1 tablespoon lemon juice

Method

1.Thread mushrooms, capsicums, eggplant, tofu and squash, alternately, onto skewers.

2.Cook skewers on heated lightly oiled grill plate (or grill or barbecue) until tofu is brown all over and vegetables are just tender.

3.To make blue cheese dressing; crumble cheese into small bowl; stir in remaining ingredients.

4.Serve skewers on rocket; drizzle with dressing.

Soak 8 bamboo skewers in cold water for at least an hour before using to prevent splintering and scorching.
Note

Woman's Weekly Food

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Ingredients

Method

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