Serves 4
Preparation time 20 minutes, Cooking time 12–15 minutes
Ingredients:
3 red onions, cut into wedges
2 courgettes, thickly sliced
2 red peppers, cored, deseeded and chopped
1 yellow pepper, cored, deseeded and chopped
3½ tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh herbs
salt and pepper
Method:
Thread the vegetables alternately on to 8 bamboo skewers that have been presoaked in water for 10 minutes to prevent burning. Brush the vegetables with ½ tablespoon of the oil and season well with salt and pepper.
Cook the kebabs under a preheated hot grill or on a barbecue for 12–15 minutes, turning frequently, until tender.
Meanwhile, make the dipping sauce. Mix together the remaining oil, vinegar and herbs in a small bowl.
Serve the vegetable kebabs with the dipping sauce.
For quick vegetable & herb soup, heat 1 tablespoon olive oil in a saucepan over a medium heat, add 1 large chopped onion, 2 sliced garlic cloves, 3 sliced celery sticks and 300 g (10 oz) finely diced butternut squash and cook for 2–3 minutes.
Pour in a 400 g (13 oz) can chopped tomatoes and 600 ml (1 pint) hot gluten-free vegetable stock and bring to the boil. Simmer for 7–8 minutes, then stir in 2 tablespoons chopped parsley. Season to taste, ladle into 4 bowls and serve. Calories per serving 120
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| veg kebabs with dipping sauce |
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