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Satay Vegetable Skewers

Vegan. Serves 2 3

This is my version of vegetable skewers (or shish kebabs, brochettes etc). The recipe specifies a mix of vegetables that works the best for me but its worth experimenting with different combinations. The trick is to find vegetables that cook fairly quickly without falling apart. Very firm tofu and tempeh also work well and make a more solid meal.

It's quite easy to make your own marinades as well but I find that prepared marinades make this a quick and easy meal. You always need to check the label of course but Ive not had difficulty in finding marinades that seem to be vege safe. The brand I use here in Australia is called Beerenberg.

Ingredients

  • 4 bamboo skewers soaked in water for at least 30 minutes
  • 300 400 g butternut pumpkin (butternut squash) cut into 1 cubes (you need 12 cubes)
  • 1 medium red onion cut into 12 chunks
  • 1 red capsicum (red pepper) cut into 1 squares
  • 4 large field mushrooms cut into quarters
  • 1 large zucchini, halved lengthwise and then cut into fairly thick slices
  • 250 ml bottle of satay marinade or sauce

Instructions

  1. In a large sealable container combine the marinade and the vegetables then close the container and shake it gently to coat the vegetables with the marinade. Leave to marinade for at least 15 minutes.
  2. Thread the vegetables on to the skewers alternating vegetables and adding 3 pieces of each vegetable to each skewer. Thread the zuccini so that the skewers go through the skin and not just the zuccini flesh. If you like your onions well done then only thread on two or three layers together.
  3. Preheat a griller (broiler) on high heat.
  4. Grill the vegetables, turning once and spooning any remaining marinade over the vegetables, until they are just cooked through. Some of the vegetables may be lightly charred around the edges.
  5. Serve over rice.


Last modified: 18-Jul-2021