When we think of outdoor cooking, thick steaks and juicy hamburgers on the BBQ usually come to mind. But what about the vegetarians? In my family, we have a few, and I always like to make sure that when I have them over, they don’t feel that they have been left out with a few salads and some bread as their main course.
At a recent BBQ, I made these vegetable skewers that not only made the vegetarians happy, but also had the carnivores dipping their fingers into the veggie dish when they thought no-one was looking. The prep took me about 10 minutes, and they were really delicious. I used eggplant, peppers and zucchini, but you can also add tofu, mushrooms or onions if you wish. I usually avoid putting raw onions on skewers as they usually aren’t cooked enough when everything else is done (including meat). So if you want onions on your skewers, I suggest par boiling them for a few minutes before you marinade them.
VEGETARIAN BBQ SKEWERS
1 medium-sized eggplant, peeled
2 large zucchinis
2 red peppers
For the marinade
½ cup soy sauce
2 tablespoons sweet chili sauce
3 tablespoons silan (date honey) or 2 tablespoons honey
2 tablespoons rice wine vinegar
A few drops sesame oil
2 cloves of garlic crushed
About 1 tablespoon freshly grated ginger
How to do it
1. Cut the vegetables into similar-sized cubes.
2. Mix all marinade ingredients together in a bowl. Add the vegetables and mix around so they get coated with the marinade. Allow to sit for about half an hour, but if you’re in a hurry, you can leave them for about 15 minutes, and they will soak up the marinade too. (If you don’t have enough liquid, then add a little extra soy sauce)
3. Soak wooden skewers in water for about half and hour (this stops them from burning on the BBQ).
4. Thread the pieces of vegetable on the skewers, alternating the different vegetables for a cheerful look (I put 6 pieces per skewer)
5. Cook on the BBQ until the pepper starts softening – make sure the eggplant doesn’t burn.
Makes about 20 skewers.