Pepper and Summer Squash Skewers Recipe
Ingredients
| Courgettes | 1 1/2 Pound | |
| Green bell pepper | 1 | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Wine vinegar | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Thyme | 2 Teaspoon, chopped | |
| Or | ||
| Thyme | 1/2 Teaspoon, dried | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Fresh cultivated (button) mushrooms-10-12 large, stemmed | ||
Directions
GETTING READY
1. Wash and cut the squash crosswise into 1-inch pieces.
2. Halve the bell peppers and remove the stems of the peppers. Remove the ribs and seeds and cut the peppers into 1-inch (2.5-cm) squares.
MAKING
3. Prepare the vegetables by immersing them into a pot of boiling salted water. Boil on high heat for 2 minutes till done. Drain well and cover with cold water when done.
4. Let the vegetables drain on absorbent kitchen towels till required.
5. In another large bowl, mix the oil, vinegar, garlic, thyme, salt and pepper till completely combined.
6. Add the blanched mushrooms and the vegetables to the bowl and toss well. Let the vegetables stand for 30 minutes to soak up the mixture, but toss occasionally.
7. Prepare a fire in the grill and place an oiled baking tray in the oven 4-6 inches away from the heat.
8. Drain the vegetables and then skewer them alternately on to skewers. Thread the pepper, followed by the squash and the mushrooms.
9. Place the skewers on the rack and grill the skewers for 8-10 minutes.
10. Brush the meat with the marinade till completely cooked.
SERVING
11. Serve hot with sour cream.
1. Wash and cut the squash crosswise into 1-inch pieces.
2. Halve the bell peppers and remove the stems of the peppers. Remove the ribs and seeds and cut the peppers into 1-inch (2.5-cm) squares.
MAKING
3. Prepare the vegetables by immersing them into a pot of boiling salted water. Boil on high heat for 2 minutes till done. Drain well and cover with cold water when done.
4. Let the vegetables drain on absorbent kitchen towels till required.
5. In another large bowl, mix the oil, vinegar, garlic, thyme, salt and pepper till completely combined.
6. Add the blanched mushrooms and the vegetables to the bowl and toss well. Let the vegetables stand for 30 minutes to soak up the mixture, but toss occasionally.
7. Prepare a fire in the grill and place an oiled baking tray in the oven 4-6 inches away from the heat.
8. Drain the vegetables and then skewer them alternately on to skewers. Thread the pepper, followed by the squash and the mushrooms.
9. Place the skewers on the rack and grill the skewers for 8-10 minutes.
10. Brush the meat with the marinade till completely cooked.
SERVING
11. Serve hot with sour cream.
Chef
