Mary Berry's Vegetable Kebabs
Cut the vegetables into pieces roughly the same size so they cook at the same rate. Shop-bought pesto is a great store-cupboard standby, but fresh pesto is tastier. Try using a teaspoon of one of the Three Pestos on page 190. These kebabs would be great cooked on the barbecue too. Serve as a side with meat or with the Cabbage and Fennel Slaw on page 74 of Quick Cooking.
|12||small chestnut mushrooms|
|½||small cauliflower, broken into small florets|
|1||small red pepper, deseeded and sliced into squares|
|4||mini courgettes, cut into slices about 1.5cm (⅝in) thick (see note)|
|2 tbsp||olive oil|
|½||garlic clove, crushed|
|1 tsp||pesto (see recipe introduction)|
|1 tsp||runny honey|
You will need: six wooden skewers.
Preheat the oven to 220˚c/200˚c Fan/Gas 7 and line a baking sheet with baking paper. Leave six wooden skewers to soak in cold water for 10 minutes.
Thread the mushrooms and cauliflower on to the skewers with alternating pieces of red pepper and courgette (see note), then place on the prepared baking sheet.
Mix the oil, garlic, pesto and honey together in a small bowl.
Season with salt and pepper and brush the assembled skewers with the mixture.
Cook in the oven for about 12 minutes or until the vegetables are cooked, lightly golden and slightly charred at the edges.
• If mini courgettes are not available, cut a larger courgette into quarters lengthways and then into 1–2cm (½–¾ in) chunks.
• Leave a little space between each piece of vegetable so that it cooks more quickly. Thread the cauliflower florets through the head and stalk, so that they don’t fall off.
The kebabs can be assembled up to 6 hours ahead.