Veg­etable ke­babs

8 MAKES 8-10 KE­BABS Prepa­ra­tion 20 min Mar­i­nat­ing 1½ hours Cook­ing 8-10 min

YOU Best Recipes: Braai - - Contents -


180 ml (¾ c)

olive oil

3 gar­lic cloves,


30 ml (2 T) chopped

fresh rose­mary 45 ml (3 T) chopped

fresh pars­ley juice of 1 le­mon salt and freshly ground black pep­per VEGETABLES

2 red pep­pers, cut

into 3 cm cubes 2 brin­jals, halved and

cut into thick slices 6-8 baby mar­rows,

sliced di­ag­o­nally 2 yel­low pep­pers,

cut into 3 cm cubes 250 g but­ton mush­rooms

300 g cherry to­ma­toes fresh basil

1 Mari­nade Mix all the in­gre­di­ents and set aside.

2 Vegetables Thread the vegetables onto skew­ers and pour the mari­nade over. Mar­i­nate in the fridge for 1½ hours.

3 Braai the ke­babs over medium coals for about 8-10 min­utes un­til lightly charred, turn­ing reg­u­larly and brush­ing from time to time with the mari­nade.

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