Are you attending or hosting a fourth of July barbecue? Do you have an idea of what you would like to eat or what you can eat that everyone else will enjoy too? No? Well, we’ve got an option here for you!
Our veggie skewers are delicious, nutritious, beautiful, and can be cooked both on the grill and in the oven (if you would rather avoid the grill). With ingredients that are relatively easy to source, this is the recipe for you!
Red Bell Peppers
Green-Yellow Bell Peppers
Courgette (U.S. Zucchini)
Potatoes (Maris Piper or King Edwards)
Smokey Chilli Powder (substitute with smoked paprika and any chilli powder)
- Soak your wooden skewers for at least 15-30mins in order to prevent them from burning during the cooking process.
- Prep all your vegetables by washing/rinsing and cutting them to the same width and to small, bite-sized pieces. As a guide, you can cut them into 1-inch pieces.
- In a bowl, combine the herbs, spices, seasonings and stock cube (to taste) with as much oil as needed to make possible to pour/brush the basting sauce without just picking up a paste or having a lot of oil with very little particles in it. Ensure you have enough to baste all your vegetables evenly.
- Toss your vegetables in the basting liquid then assemble them on your pre-soaked skewer alternating the positions of the vegetables (do not tightly pack the vegetables). You can leave the vegetables to marinate
- If you’re cooking them on a barbecue grill, transfer them to it now. If not, preheat your oven to 190°C then set it to the grill setting. and place each skewer on parchment paper in the oven (to prevent sticking).
- Let the veggie skewers cook for 15-20mins (till the potatoes are cooked through). However, 2-4 times during the cooking time (at even intervals), brush or drizzle some of the basting liquid onto the vegetables and turn the veggie skewers over to ensure even cooking and minimal-to-no burning/charring.
- After cooking, although it’s not necessary, you can brush a little more of the basting sauce on the vegetables.
N.B. If you have any leftover chopped vegetables or basting sauce, combine them in a bowl, cover the bowl and place it in the fridge so the vegetables marinate overnight (preferably for as close to 24hrs as possible). The amount of liquid in the bowl will increase overnight as the vegetables release their juices. To make another dish, mix the content of the bowl to lit any herbs or spices that might have settled at the bottom then, using a slotted spoon, spatula or fork, take the veggies out of the bowl and place them on a baking tray lined with parchment paper. Place the tray in an oven preheated to 200°C and cook the veggies for 5mins before changing the setting to the grill setting and cooking the veggies for 15mins (or till the potatoes are golden and cooked through) ensuring that you turn the veggies around every 5mins to ensure even cooking.
Save the leftover liquid and use it to flavour dishes you might make in the future, such as rice dishes, or use it as a base for a sauce.
If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so we can have a look at and like it.