|
|
Preparation time
20 minutes
Total time:
28 minutes
|
Ingredients
-
300 g (1 pack) Vegeat Italian Polpette
-
1 red onion, cubed
-
1 orange bell pepper, cubed
-
1 zucchini, cut into rounds
-
12 small whole white mushrooms
Italian marinade
-
60 mL (1/4 cup) olive oil
-
50 mL (1/4 cup) sundried tomato pesto
-
20 mL (4 tsp.) lemon zest
-
20 mL (4 tsp.) chopped oregano
|
Directions
- If skewers are made of bamboo, soak them in water for about 30 minutes before cooking.
- In an airtight container, mix marinade ingredients.
- Thread mushrooms, polpette, zucchini rounds, pepper and onion cubes onto four skewers in alternating order and place skewers in the container with marinade. Marinate in the fridge for 3 to 4 hours.
- When you’re ready to start cooking, preheat barbecue to medium-high.
- Place skewers on the hot, oiled grill. Close lid and cook for 8 to 10 minutes, occasionally turning skewers and brushing them with marinade.
Chef’s secret
- These colourful vegetarian skewers are delicious and easy to assemble
|
|