What could be more simple, healthy and tasty than a veggie kebab? Perfect for the vegetarian or vegan at your next braai or as a delicious side dish. This recipe for balsamic veggie kebabs is great because you can just use whatever vegetables you have on hand and the balsamic glaze gives it a little something extra.
Serves 10-12
Ingredients:
- Sliced veggies of your choice cut into squares (I like to use a mix of colours so something red, something yellow, something orange like green pepper, red onions, portobello mushrooms, pumpkin and tomatoes)
- 10 or 12 inch long wooden skewers
- 1 Tbsp dijon mustard
- 5 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp coriander seeds, ground
- Salt and freshly ground black pepper to taste
- 1 large garlic clove, finely chopped
- 1/2- 1 teaspoon cornstarch for thickness
Instructions:
- Place all the vegetables on the skewers in whatever order you’d like and place on a plate.
- In a small bowl, put dijon, balsamic, oil, coriander seeds, salt, pepper, garlic and corn starch. Whisk until well blended.
- With a pastry brush, brush vegetables with balsamic glaze until thoroughly covered.
- Place aluminum foil on top of the vegetables and place in refrigerator to marinate for a couple of hours or longer if you’d like. (If you are short on time you can skip the marinating process but be sure to reglaze your kebabs once they are cooked.)
- Once your kebabs are ready, grill them on both sides evenly for a few minutes.
- Serve and enjoy your delicious balsamic veggie kebabs.
