3 small courgettes, cut into 4 cm (1 1/2 inch) slices
12 whole button onions
salt
12 whole button mushrooms
8 tomatoes, halved
8 small bay leaves
50 g (2 oz) margarine or butter, melted
vegetable oil, for greasing
12 whole button onions
salt
12 whole button mushrooms
8 tomatoes, halved
8 small bay leaves
50 g (2 oz) margarine or butter, melted
vegetable oil, for greasing
Marinade
6 tablespoons vegetable oil
1 tablespoon lemon juice
1 small onion, finely chopped
2 tablespoons chopped fresh parsley
1 clove garlic, crushed (optional)
salt and freshly ground black pepper
1 tablespoon lemon juice
1 small onion, finely chopped
2 tablespoons chopped fresh parsley
1 clove garlic, crushed (optional)
salt and freshly ground black pepper
method
1. Bring a saucepan of salted water to the boil, add the courgette slices and button onions and boil gently for 1 minute. Drain and immediately plunge the vegetables into cold water to prevent them cooking further. Drain vegetables well again and pat dry with absorbent paper,
2. Divide the courgette slices, onions, mushrooms, tomatoes and bay leaves into 4 equal
portions and
thread them on to 4 greased metal kebab skewers, alternating the shapes and colours as much as possible. Lay the skewers in a shallow dish.
3. To make the marinade: put all the ingredients in a screw-top jar with salt and pepper to taste. Shake well to mix. Pour the marinade over the vegetable kebabs and leave them in a cool place for about 2 hours, turning them occasionally to coat the vegetables evenly.
4. Heat the grill to moderate. Lift the kebabs from the marinade and allow any excess dressing to drain off.
Brush the vegetables with the melted margarine. Grill the kebabs for about 8 minutes, turning them frequently to brown the vegetables evenly. Serve at once, while hot.
2. Divide the courgette slices, onions, mushrooms, tomatoes and bay leaves into 4 equal
portions and
thread them on to 4 greased metal kebab skewers, alternating the shapes and colours as much as possible. Lay the skewers in a shallow dish.
3. To make the marinade: put all the ingredients in a screw-top jar with salt and pepper to taste. Shake well to mix. Pour the marinade over the vegetable kebabs and leave them in a cool place for about 2 hours, turning them occasionally to coat the vegetables evenly.
4. Heat the grill to moderate. Lift the kebabs from the marinade and allow any excess dressing to drain off.
Brush the vegetables with the melted margarine. Grill the kebabs for about 8 minutes, turning them frequently to brown the vegetables evenly. Serve at once, while hot.
serving amount
serves 4
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