Rosemary stick kebabs

Yield: 4 servings

Measure 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

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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