Filling veggie kebabs
Low in cholesterol, full of flavour and beautiful to look at, these veggie kebabs are a great weekend BBQ recipe – and they’re under $3 per person as well! Recipe serves six.
1 tbsp oil
1 tbsp lemon juice
salt and pepper to taste
2 large zucchini
6 flat mushrooms
2 red capsicum
12 cherry tomatoes
2 packets halloumi (optional - extra cost)
Whisk up the oil, lemon juice, salt and pepper in a bowl.
Cut the zucchini and capsicum into six large chunks each, leaving you with 12 pieces of each.
Cut the mushrooms in half.
If using, cut each packet of halloumi into six large chunks.
Take twelve skewers and slide one of each vegetable, (and one chunk of halloumi) onto each. Note, if you are using wooden skewers, you should soak them in cold water for thirty minutes first.
Place your vegetable kebabs into a shallow bowl or baking dish and pour the oil and lemon juice mixture over them.
BBQ on a medium heat for four minutes each side. Alternatively, place in an oven pre-heated to 180c for 10 -12 minutes.
Serve with green salad and brown rice for a healthy and filling meal.