Recipes
Vegetable Kebabs with Pesto Marinave
Serves: 2
Great for vegetarians and a healthy alternative for us all from Somerfield.
Marinade:
- 2tbsp pesto sauce
- 1tbsp olive oil
- 1tbsp lemon juice
Kebabs:
- 1 medium courgette cut into 8 pieces
- 1 red pepper, de-seeded and cut into 8 chunks
- 1 yellow pepper de-seeded and cut into 8 chunks
- 1 onion cut into 8 chunks
- 8 firm cherry tomatoes
To serve:
- 200g couscous
- 200g Greek feta cheese
In a large shallow dish, mix together the marinade ingredients. Add vegetables and turn to coat in marinade. Leave for 30 minutes.
Thread the vegetables alternately on to four metal skewers and place on the barbecue. Cook for five minutes each side, brushing with any remaining marinade until vegetables are lightly charred and tender.
Make up the couscous, crumble feta cheese on top and place the kebabs on top with a slice of lemon.
Of course if you like kebabs with meat on them you could always add chunks of lamb, chicken or beef to the kebab skewers.
Great vegetarian additions or substitutes would be cubes of haloumi cheese, chunks of fresh pineapple, whole sweetcorn (sliced into rings) and/or button mushrooms.
2:44pm Wednesday 28th May 2008
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