Vegetable Kebabs Recipes

Steps:

• Soak the bamboo skewers in water for 30 minutes.
• Boil and mash the potatoes and sweet peas together until smooth without leaving any chunks. In a wide plate spread the bread crumbs and keep it ready.
• Preheat the conventional oven to 400 degrees Fahrenheit and grease the baking sheet with oil.
• In a pan, heat oil, add finely chopped onion and cook until the onion becomes soft.
• Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
• Add finely chopped carrot, cabbage and cook until the vegetables become tender.
• Roast the besan flour separately for a couple of minutes over a medium heat until the besan flour loses its raw smell.
• Combine boiled and mashed potatoes, sweet peas, cooked vegetables, roasted besan flour, lemon juice, salt, red chili powder, coriander powder, garam masala and mix well.
• Divide into small portions and mold the veggies mixture around the bamboo skewers evenly.
• Roll the kebabs on the bread crumbs gently and arrange on a greased baking sheet with 2-inch space between each kebab.
• Spray the cooking oil on the kebabs and bake in a pre-heated 400 degrees oven for 20 minutes and turn the kebabs to the other side, spray cooking oil and bake for another 20 minutes.
• Turn on the broil mode and broil the kebabs for another 2 minutes. Serve the vegetable kebabs with ketchup or with any of your favorite sides.

Steps:

• Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
• Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
• Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.

Steps:

• In a medium bowl, stir ingredients together until smooth.
• Preheat grill or broiler.
• Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer.
• Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping.

Steps:

• Soak 4 wooden skewers in water for 30 mins (this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
• To assemble, thread veg onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.

Steps:

• cut up the vegetables in chunks and put in large bowl.
• mix up the ingredients for the marinade (I vary the amounts of herbs to my taste).
• pour the marinade over the vegetables.
• cover the bowl with plastic wrap.
• Refrigerate for at least 2 hours.
• after marinating put vegetables on skewers.
• grill for at least 10 minutes turning frequently.