19 July 2008
Spanish vegetable kebabs or "Brochetas de Verduras" are a nice compliment to barbequed meat and a healthy equivalent to boiled or fried veg. This recipe is a very common way of cooking summer veg in Andalucia, very easy and very tasty.
1 medium red pepper
1 medium green pepper
1 medium onion
Fresh or dried thyme
How to prepare:
1.Wash the peppers and cut into bite sized slices. Wash and trim the mushrooms and cut in half. Peel the onion and slice.
2.Make up the kebabs alternating vegetables as you go.
3.In a large shallow dish or cazuela, big enough for the kebabs to fit pour in two cupfuls of olive oil and a generous amount of thyme. Add the kebabs and allow to marinade in the oil turning now and then for an hour or so.
4.Cook on the barbecue or grill until cooked through.
Aubergine, courgette and cherry tomatoes are also great on these kebabs