Pesto vegetable kebabs
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These deliciously crunch veggie kebabs are always a big hit with vegetarians and meat-eaters alike
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Cooking time: 50 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
Try using other vegetables, such as mixed peppers, chunks of corn on the cob and butternut squash.
- 1 small aubergine
- 2 courgettes
- 2 small onions, peeled
- 8 medium mushrooms, wiped
- 90ml (6tbsp) olive oil
- 1 garlic clove, peeled and crushed
- 45ml (3tbsp) fresh chopped basil
- 15ml (1tbsp) lemon juice
- 4 pitta breads, warmed
- Salad leaves, to serve
Method
- Cut the aubergine into chunks, thickly slice the courgettes, cut the onions into wedges and halve the mushrooms. Place all the vegetables in a shallow dish.
- Mix together the olive oil with the garlic, basil and lemon juice and pour over the vegetables, tossing well to coat in the oil. Season with salt and freshly ground black pepper, then cover and marinate for 30 mins.
- Thread the vegetables on to eight metal skewers. Cook on a preheated cast iron skillet or griddle pan for 10-15 mins, turning frequently until the vegetables are just tender and lightly charred in places.
- Serve the kebabs on warmed pitta breads with salad leaves. Spoon over any remaining marinade.
Nutritional information per portion
- Calories 472(kcal)
- Fat 20.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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