barbeque veggie skewers
Why I Love This Recipe
being vegetarian sometimes makes it difficult at barbeques but this dish is enjoyed by everyone and can easliy be varied depending on what you have in the fridge or what looks good in the market
Ingredients You'll Need
Rosemary stalks just strip the leaves and use stalk to thread veggies onto (keep the leaves for another dish or just throw them onto the coals for fragrance)- if you dont have any rosemary just use wooden skewers soaked in water
selection of veggies including any or all listed below cut them all similar size so they all cook at the same time
mushrooms - depending on size keep whole of half/quarter
courgette (zuchini) - cut into large chunks about 1inch
red onion - unpeeled cut into wedges leave the root intact to keep from falling apart
baby corn
red pepper - cut into chunks
aubergine (egg plant) cut int chunks
cherry tomatoes or plum tomatoes cut into wedges
marinade
olive oil
lemon juice
mixed dried herbs
alternatively use pesto thinned down with oil and lemon juice - or i suppose you could use your favourite salad dressing
haloumi cheese - cut into chunks
Directions
method
mix all the veggies and cheese in bowl or zip-lock bad withnthe marinade
leave for anything from 10 min to overnight
thread onto skewers or rosemary stems
barbeque until veggies are cooked through but still with a bit of bite and lightly chared
any leftovers are delish cold with more dressing as a side dish or reheated with pasta, rice or flatbreads
