Monday 11 July 2016

Summer Barbecue Vegetable Skewers with marinade

vegan, gluten free, BBQ
1 courgette
1 pineapple 
a big handful of button mushrooms
1 large Romano Pepper
rosemary branches (or wooden skewers if you don't have these) 

For the marinade:
2 tablespoons olive oil
a handful of chopped fresh coriander
a handful of chopped fresh tarragon
2 teaspoons smoked paprika
1 tablespoon agave syrup
salt and pepper to taste 

Home made tomato ketchup:
For recipe click here

If you happen to have a Rosemary plant, go and break off a few branches the ones you can see here are dried, but fresh branches are better. Then trim your branches so there are no bumps in your skewers.

Cut up your vegetables into equal sizes. 

Push your vegetables onto your new skewers, I decided to make a pattern with mine but you can put them on in any order you like. 

When the Barbecue Vegetables are ready, add it to the marinade, make sure the are completely coated. Leave to marinate at room temperature for at least 1 hour.

Barbecue your vegetables on a barbecue until the courgette is soft (this takes the longest) and serve with whatever you wish, we had veggie burgers, quinoa salad, crisps, houmous and leftover bean casserole with ours.

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