Vegetable Kebabs
Ingredients
- 3 small courgettes cut into 4 cm (1 1/2 inch) slices
- 12 whole button onions
- salt
- 12 whole button mushrooms
- 8 to matoes halved
- 8 small bay leaves
- 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
Instructions
- 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,
- 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.
- 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.
- 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.
Calories: 511 kcal
Carbohydrates: 50 g
Protein: 10 g
Fat: 33g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 144 mg
Potassium: 1702 mg
Fiber: 11 g
Sugar: 27 g
Vitamin A: 2886 IU
Vitamin C: 92 mg
Calcium: 142 mg
Iron: 2 mg