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Oriental vegetable kebabs with peanut dressing

Oriental vegetable kebabs with peanut dressing

Oriental vegetable kebabs in peanut dressing

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This veggie bbq dish will be a favourite with everyone. Make your own dressing and marinade or just buy them ready-made.

Prep time: 20 mins
(plus marinating time)
Cooking time: 25 mins
Makes: 3

Ingredients

If you're short on time, use 3-4tbsp of ready-made Teriyaki sauce for the marinade. And instead of making the peanut dressing, buy a jar of satay sauce.

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1 red and 1 yellow pepper, de-seeded and cubed
12 cherry tomatoes
4 spring onions, topped, tailed and cut into 5cm (2in) lengths
2 baby courgettes, cut into chunks
Groundnut oil or sunflower oil for grilling
3 kebab skewers
Basmati rice to serve

For the marinade:

2-3 tbsp soy sauce
1 clove crushed garlic
1tsp sugar
Fresh ginger juice or pinch of ground ginge
Salt and pepper

For the dressing:

1tbsp groundnut or sunflower oil
1 shallot (or small onion), finely chopped
½tsp hot chilli powder (optional)
2tbsp marinade (set aside)
1 clove of crushed garlic
1tbsp dark brown sugar
115g (4oz) unsalted roasted peanuts, ground
150ml (5fl oz) coconut milk (available tinned)
Juice of half a lemon
Salt and pepper to taste

Method

Make the marinade by mixing together all the ingredients, adding salt and pepper to taste.
Mix all the vegetables together in a bowl and pour on the marinade, making sure the vegetables are evenly coated. Cover and leave for 1-2 hours, stirring occasionally.
To make the peanut dressing, heat the oil in a small saucepan and fry the shallot or onion until starting to brown. Add the chilli powder and cook for 1 min. Stir in the marinade, garlic, sugar and ground peanuts, mixing well. Add the coconut milk a little at a time, bring to the boil and simmer gently for 2 mins. Stir in the lemon juice and season to taste.
Put the rice on to boil and cook according to pack instructions.
Thread the marinated vegetables onto the skewers. Brush with a little oil and grill over the coals for about 15 mins, turning occasionally.
Gently re-warm the peanut dressing. Serve the kebabs on a bed of rice, drizzled with peanut dressing.

Cook's tip: If you're short on time, use 3-4tbsp of ready-made Teriyaki sauce for the marinade. And instead of making the peanut dressing, buy a jar of satay sauce. www.vegsoc.org Recipe created by the Cordon Vert cookery school

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