VEGETABLE KEBABS WITH GARLIC BUTTER

Pick-up sticks

Baste the sauce over the vegetables after they’re cooked, and not beforehand. That way, you won’t burn the butter.

Ingredients

(makes 6 kebabs)

12 large button mushrooms, wiped clean

1 red and 1 green pepper, seeded and cut into squares 4 marrows, each cut into three equal pieces

1 red onion, cut into quarters and then cut in half again and broken into leaves a sprinkle of braai salt (use your own – see the recipe in the lamb ribs)

2 tablespoons butter 2 tablespoons olive oil

1 clove garlic, crushed a pinch of dry herbs

1 teaspoon lemon juice

Here’s how

1 Thread the vegetables onto wooden skewers that have been soaked in water (so they don’t catch alight). Don’t season the veggies now.

2 Braai the vegetables over hot coals until they are al dente with a nice smoky flavor and charred tips.

Meanwhile, melt together the butter, olive oil, garlic, herbs and lemon juice.

3 Season the cooked vegetables with the braai salt and baste them with the hot butter sauce as soon as they come off the grid. It will now soak into in the mushrooms. Serve with braai meat – and any remaining sauce.

Drive & Camp says Another way to make vegetable kebabs is to thread them according to ingredient, for example all the mushrooms on one stick, all marrows on another, etc. Then it’s even easier to make sure they’re all ready to serve at the same time.