Ref: 429
Heading: Barbecue
Cuisine: American
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
4 Portobello mushrooms cut into 2 cm chunks
2 courgette any colour cut into 2 cm chunks
2 sweet/bell pepper any colour cut into 2 cm chunks
2 red onion root & top removed then quartered
Marinade
2 tbsp
smoked paprika
2 tbsp
fresh rosemary finely chopped
2 garlic clove grated
1 tsp
oregano dried
1 lemon juice & zest
4 tbsp
olive oil
1 tsp
salt
1 tsp
freshly ground black pepper
Salad
120 g
rocket
120 g
spinach
120 g
watercress
3 tbsp
toasted mixed seeds
4 spring onion thinly sliced
Dressing
15 g
fresh parsley finely chopped
4 tbsp
extra-virgin olive oil
1 tbsp
lemon juice
1/2 lemon zest
1 garlic clove finely chopped
1 tsp
water
1/2 tsp
Dijon mustard
1/2 tsp
salt
1/2 tsp
freshly ground black pepper
Method
Step 1
Use long metal skewers on the barbecue for two reasons, wood/bamboo ones will burn even after soaking in water, the metal will transfer the heat to the centre of the veg.
Step 2
Mix the marinade in a good sized bowl, break apart the onion leaves, add & coat the veg, leave the mushroom to last as they will soak in the marinade.
Step 3
Push veg chunks on to the skewers changing type every time, when all done set aside.
Step 4
Place all salad ingredients in a serving bowl.
Step 5
Make the dressing by putting all ingredients into a clean jam jar & giving it a good shake, or blitz with a stick/hand blender, if a blender is used it may thicken, if so loosen with a little water, keep any left over dressing in the fridge for a max of 2 weeks.
Step 6
Dress the salad making sure to lift the toasted seed off the bottom of the bowl with them sticking to the leaves.
Step 7
Barbeque the kababs for 3 to 5 mins a side or until nicely charred around the edges, pull off veg with a fork into a serving bowl or on the skewer.
Suggestion & Tips
Nice with a crusty bread dipped into extra olive oil & balsamic vinegar.