Marinated Vegetables on Skewers


serves 4
115 g (4 oz) pumpkin
1 red onion
1 small courgette
1 ripe plantain
1 aubergine
1/2 red pepper, seeded
1/2 green pepper, seeded
12 button mushrooms
60 ml (4 tbsp) lemon juice
60 ml (4 tbsp) olive or sunflower oil
45 - 60 ml (3 - 4 tbsp) soy sauce
150 ml (1/4 pint) 2/3 cup tomato juice
1 green chilli, seeded and chopped
1/2 onion, grated
3 garlic cloves, crushed
7.5 ml (1 1/2 tsp) dried tarragon, crushed
4 ml (3/4 tsp) dried basil
4 ml (3/4 tsp) dried thyme
4 ml (3/4 tsp) ground cinnamon
25 g (1 oz) 2 tbsp butter or margarine
300 ml (1/2 pint) 1 1/4 cups vegetable stock
freshly ground black pepper
fresh parsley sprigs, to garnish


1. Peel and cube the pumpkin, place in a small bowl and cover with boiling water. Blanch for 2 - 3 minutes, then drain and refresh under cold water.

2. Cut the onion into wedges, slice the courgette and plantain and cut the aubergine and red and green peppers into chunks. Trim the mushrooms. Place the vegetables, including the pumpkin in a large bowl.

3. Mix together the lemon juice, oil, soy sauce, tomato juice, chilli, grated onion, garlic, herbs, cinnamon and black pepper and pour over the vegetables. Toss together and then set aside in a cool place to marinate for a few hours.

4. Thread the vegetables on to eight skewers, using a variety of vegetables on each to make a colourful
display. Preheat the grill.

5. Grill the vegetables under a low heat, for about 15 minutes, turning frequently, until golden brown, basting with the marinade to keep the vegetables moist.

6. Place the remaining marinade, butter or margarine and stock in a pan and simmer for 10 minutes to cook the onion and reduce the sauce.

7. Pour the sauce into a serving jug and arrange the vegetable skewers on a plate. Garnish with parsley and serve with a rice dish or salad.

You can use any vegetable that you prefer. Just first parboil any that may require longer cooking.

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