Ingredients
250 g / 8oz small pickling onions
1 small eggplant, cut into 2 cm/ ¾ in cubes
1 red pepper, seeded and cut into 2cm / ¾ in squares
4 zucchini, cut into 2 cm / ¾ in pieces
250 g / 8 oz cherry tomatoes
250g / 8 oz button mushrooms
Herb Marinade
2 cloves garlic, crushed
2 small fresh red chilies, chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
½cup/125 ml/4 fl oz olive oil
½ cup/90 ml/3 fl oz red wine
Method
1.Cook onions in a saucepan of boiling water for 5 minutes. Drain, cool and cut into halves.
2.To make marinade, place garlic, chilies, basil, oregano, oil and wine in a bowl and mix to combine. Add onions, eggplant, red pepper, zucchini, tomatoes and mushrooms, toss to coat and marinate at room temperature for at least 1 hour.
3.Drain vegetables and reserve marinade. Thread vegetables onto lightly oiled skewers and cook on a preheated hot barbecue grill, basting occasionally with marinade, for 4-5 minutes each side, or until cooked.
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
½cup/125 ml/4 fl oz olive oil
½ cup/90 ml/3 fl oz red wine
Method
1.Cook onions in a saucepan of boiling water for 5 minutes. Drain, cool and cut into halves.
2.To make marinade, place garlic, chilies, basil, oregano, oil and wine in a bowl and mix to combine. Add onions, eggplant, red pepper, zucchini, tomatoes and mushrooms, toss to coat and marinate at room temperature for at least 1 hour.
3.Drain vegetables and reserve marinade. Thread vegetables onto lightly oiled skewers and cook on a preheated hot barbecue grill, basting occasionally with marinade, for 4-5 minutes each side, or until cooked.
Cooking time" 15 minutes; preparation time: 30 minutes; serves 8
Tip from the chef
Try a delicious variation serving these kebabs with Provencal relish (combine mayonnaise with chopped garlic and parsley).
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