May 26, 2010
Ingredients
- 1 red pepper, de-seeded and cubed
- 1 yellow pepper, de-seeded and cubed
- 12 cherry tomatoes
- 4 salad onions topped, tailed and cut into 5cm/2in lengths
- 2 baby courgettes, cut into chunks
- groundnut oil or sunflower oil, for grilling
- 4 kebab skewers
- basmati rice, to serve
For the marinade
- 2-3 tbsp soy sauce
- 1 garlic clove, crushed
- 1 tsp sugar
- pinch of ground ginger
- salt and freshly ground black pepper to taste
For the dressing
- 1 tbsp groundnut or sunflower oil
- 1 shallot, finely chopped
- ½ tsp hot chilli powder
- 1 garlic clove, crushed
- 1 tbsp dark brown sugar
- 110g/4oz unsalted roasted peanuts, ground
- 150ml/5fl oz coconut milk
- ½ lemon, juice only
Method
- Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated.
- Cover and leave for two hours, stirring occasionally.
- For the dressing, heat the oil in a small pan and fry the shallot until starting to brown. Add the chilli powder and cook for one minute.
- Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well.
- Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste.
- Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally.
- Gently re-heat the peanut dressing.
- Serve the kebabs on a bed of rice, drizzled with peanut dressing.
These take a while to prepare, but are ideal for the barbecue.
Cooking time (duration): 120
Diet type: Vegan
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 4
Meal type: lunch
