Yield: 2 Servings
|750 grams||Mixed vegetables*|
|3 tablespoons||Olive oil|
|1 tablespoon||Dried mixed herbs|
|75 grams||Mozzarella, sliced|
|Salt and pepper|
*(e.g. mushrooms, courgettes, tomatoes, celery, shallots, aubergine, cauliflower, mange-tout, etc.)
Crunchy vegetable kebabs make an eye-catching main course, and the final coating of melting mozzarella is quite mouthwatering. Serve them on a bed of rice, with a sauce of your choice (see Sauces).
Slice all the vegetables to bite size and skewer them alternately on to kebab sticks. Brush liberally with olive oil and sprinkle with dried mixed herbs, salt and pepper. Grill under a moderate heat for 10-12 minutes, turning, until the vegetables are cooked through but still slightly crisp. Then finally cover them with slices of mozzarella and brown under the grill. Serve at once.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias