Baby Beetroot Kebabs 

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Make veggies fun with these zingy barbecue favourites.

Ingredients:

1 1/2 Tbsp olive oil (for marinade)

2 cloves garlic, crushed (for marinade)

2 Tbsp fresh ginger, finely diced (for marinade)

1 Tbsp lemon juice (for marinade)

1 Tbsp chopped continental parsley (for marinade)

1/4 tsp grated lemon rind (for marinade)

4 fresh baby beetroots (or 1 large), steamed, skinned and chopped into 2cm cubes

125 g button mushrooms, halved

1 large zucchini, chopped into 2cm semi-circles

1 small green capsicum, cut into 2cm squares

8 wooden skewers, pre-soaked for half an hour

Directions:

Place the marinade ingredients in a jar and shake well.

Thread kebab ingredients onto pre-soaked bamboo skewers. Place in a shallow dish and pour the marinade over. Stand for 1 hour.

Grill kebabs for 5-10 minutes until they start to brown. Brush with extra marinade to keep vegetables moist. Pour any remaining marinade over the kebabs.

Variations:

Serve with steamed rice.

Please note: the serving suggestion is not included in the nutritional information.

Author:

©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company

Member Comments: (1)

By: moriarty - 2011-12-22
for an added boost of protein and calcium add some tofu.