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Grilled Vegetable Kebabs With A Hot Motato Glaze

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Ingredients
  Aubergine 1 , sliced into 1-inch thick rounds
  Pepper 1 , de-seeded and cut into chunks (Red or yellow)
  Courgettes 2 , sliced thickly
  Olive oil 4 Teaspoon
  Tomatoes 2 , skinned, de-seeded and chopped finely
  Shallot 1 , chopped finely
  Horseradish sauce 4 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1. To prepare the aubergine slices cut them into quarters.
2. Preheat the grill to medium-high.
3. Remove the rack and line the tray with foil.
4. On to 4 small skewers thread the aubergine, pepper and courgettes.
5. Brush with the oil and season with salt and pepper.
6. Grill for 15-20 minutes, turning and brushing with oil frequently, until the vegetables have softened and colored.
To make the glaze :
7. In a small bowl mix together the tomatoes, shallot and horseradish sauce.
8. Stir in any remaining oil and then use to brush over the vegetables for the last 5 minutes of grilling.

SERVING
9. To serve, brush the kebabs with the remaining glaze and season to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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