Grilled Vegetable Kebabs with a Hot Motato Glaze Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Aubergine1 , sliced into 1-inch thick rounds
 Pepper1 , de-seeded and cut into chunks (Red or yellow)
 Courgettes2 , sliced thickly
 Olive oil4 Teaspoon
 Tomatoes2 , skinned, de-seeded and chopped finely
 Shallot1 , chopped finely
 Horseradish sauce4 Teaspoon
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size

Calories 118 Calories from Fat 64

% Daily Value*

Total Fat 7 g10.8%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 153.5 mg6.4%

Total Carbohydrates 12 g4.1%

Dietary Fiber 4.9 g19.7%

Sugars 5.5 g

Protein 3 g5.7%

Vitamin A 16.3% Vitamin C 45.8%

Calcium 3.3% Iron 5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. To prepare the aubergine slices cut them into quarters.
2. Preheat the grill to medium-high.
3. Remove the rack and line the tray with foil.
4. On to 4 small skewers thread the aubergine, pepper and courgettes.
5. Brush with the oil and season with salt and pepper.
6. Grill for 15-20 minutes, turning and brushing with oil frequently, until the vegetables have softened and colored.
To make the glaze :
7. In a small bowl mix together the tomatoes, shallot and horseradish sauce.
8. Stir in any remaining oil and then use to brush over the vegetables for the last 5 minutes of grilling.

SERVING
9. To serve, brush the kebabs with the remaining glaze and season to taste.
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