It’s time to flame grill and feast from your garden
AUGUST is the time when all your hard work on the land is rewarded and you are spoilt for choice in terms of what to pick and eat. Celebrate your success with a bumper veggie barbecue — and treat your friends and family.
Rainbow vegetable kebabs
Flavoursome and satisfying as the main event or try with grilled chicken.
Ingredients (Quantities to suit)
Select a mix from the following: Red onions Sweet peppers — red, green or yellow Courgettes — green or gold Aubergine Butternut squash Young carrots Plus: 2 tablespoons thick dipping hoisin sauce and 1 tablespoon vegetable or rapeseed oil for every 4 kebabs You will also need wooden skewers, previously soaked in water Method Quarter onions and cut other vegetables into bite- size chunks. Boil carrots and squash for approximately 10 minutes or until just tender. Thread vegetables onto skewers. Mix oil and hoisin together: a miniwhisk is the ideal tool. Brush kebabs with hoisin mixture. Ideally leave to stand for 30 minutes. Barbecue for approximately 20 minutes or until tender and caramelising slightly at the edges. Turn frequently, basting if necessary. If it rains, you can just as easily cook them in the oven: 15-20 minutes at 180°C (fan ovens) or equivalent. Perfect served with plain boiled rice indoors, or try warm wraps (flash briefly on the barbecue) outdoors. Serve with the pick of your salad leaves and lemon and parsley yoghurt sauce.
Lemon & parsley yogurt sauce
Serve with kebabs and grilled chicken.
Method Stir lemon zest and chopped flat leaf parsley into low fat Greek yoghurt. Add a squeeze of lemon juice and stir again. No need for further seasoning.
Preparing vegetables for the delicious rainbow kebabs