Rosemary stick kebabs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Pieces the following vegetables: | |
| Courgette | ||
| Cherry tomatoes | ||
| Buffon mushrooms | ||
| Peppers - red; green or orange | ||
| Shallots or baby onions | ||
| Mange-tout | ||
| 4 | tablespoons | Olive oil |
| 1 | tablespoon | Soya sauce |
| 2 | teaspoons | Wholegrain mustard |
| 1 | tablespoon | Fresh chopped rosemary |
| Salt and freshly ground pepper | ||
Directions
MARINADE
1. Place vegetable pieces into shallow dish.
2. Put all marinade ingredients into a screwtop jar. Shake well and pour over the vegetables.
3. Leave to marinade in the fridge for 1 hour, turning vegetables occasionally to evenly coat all sides.
4. Thread two pieces of each vegetable onto Rosemary sticks or barbecue skewers. Retain marinade and use to brush over kebabs as they cook.
Tip: Don't bother using baby sweet corns as they snap in half when you try to thread them on the skewers
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