Vegetable rib­bon skew­ers with tomato salsa

The Daily Telegraph (Sydney) - Best Weekend - - FOOD - IN­GRE­DI­ENTS METHOD

Serves: 4 (8 skew­ers) Prepa­ra­tion: 30 min­utes Cook: 10 min­utes 8 metal or pre-soaked bam­boo skew­ers 2 (450g) zuc­chini, peeled into rib­bons 400g but­ter­nut pump­kin, peeled into rib­bons 1 red cap­sicum, cut into 2.5cm pieces 2 tbsp ex­tra-vir­gin olive oil 1 tsp dried oregano 50g goat’s cheese, crum­bled Tomato Salsa 3 roma toma­toes, seeded, finely chopped ½ small red onion, finely chopped 1 gar­lic clove, crushed 1 tbsp finely chopped fresh basil 2 tbsp finely chopped fresh flat-leaf pars­ley 2 tbsp red wine vinegar ⅓ cup ex­tra-vir­gin olive oil 1 Place zuc­chini, pump­kin and cap­sicum in a large bowl. Add oil and oregano. Toss well to coat. Thread 1 piece of cap­sicum, 1 piece of zuc­chini and 1 piece of pump­kin onto 1 skewer. Re­peat thread­ing 3 more times. Place skewer on a plate. Re­peat to make 7 more skew­ers. 2 Make tomato salsa: Com­bine tomato, onion, gar­lic, basil, pars­ley, vinegar and oil in a glass or ce­ramic bowl. Sea­son well with salt and pep­per. 3 Heat a char­grill pan or bar­be­cue grill on medium heat. Cook skew­ers, turn­ing oc­ca­sion­ally, for 3 to 5 min­utes each side or un­til veg­eta­bles are golden and d ten­der. Trans­fer to a serv­ing tray. Spoon tomato salsa over skew­ers and sprin­kle with goat’s cheese. Serve. Recipe: Kim Coverdale Pho­tog­ra­phy: An­drew Young

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