Download my Autumn Wellness E-book

Vegetable Kebabs with Maple, Balsamic and Rosemary Glaze

These summery kebabs are so simple and quick to make but look really impressive as part of a summer buffet.

Method

This recipe can easily be adapted to suit your tastes. Try using button mushrooms, asparagus, butternut squash or whatever else you fancy.

The glaze is brushed on at the end as the maple syrup would burn before the vegetables were cooked otherwise. If you have any leftovers the veggies are delicious the next day tossed into a salad.

To make the glaze, mix together the maple syrup and balsamic and stir in half the rosemary. Season with salt and pepper, set aside.

Cut the vegetables into roughly the same sized pieces (approx. 3cm) and thread onto the skewers alternating as you go until all the vegetables are used up.

Brush with olive oil, the remaining half of the rosemary, season well and cook on a preheated grill or in a hot oven (200°c).

If you are using an outdoor grill, turn the kebabs every couple of minutes to prevent them from burning.

They should take no longer that 5 minutes, but all grills vary so keep an eye on them.

If using the oven cook for 10 minutes, turning half way through. When the kebabs are cooked immediately brush them with the glaze.

Arrange on a serving platter and scatter over the reserved rosemary and lemon wedges.

Ingredients

2 courgettes


2 red peppers


2 yellow peppers


2 green peppers


2 red onions


For the glaze -


¾ cup maple syrup


¼ cup balsamic vinegar


1 tablespoon rosemary roughly chopped


Sea salt and freshly ground black pepper


6 bamboo skewers soaked in warm water for 30 minutes


1 tablespoon olive oil


Lemon wedges to serve


Serves: Makes 6


Dietaries: Vegan

Method

This recipe can easily be adapted to suit your tastes. Try using button mushrooms, asparagus, butternut squash or whatever else you fancy.

The glaze is brushed on at the end as the maple syrup would burn before the vegetables were cooked otherwise. If you have any leftovers the veggies are delicious the next day tossed into a salad.

To make the glaze, mix together the maple syrup and balsamic and stir in half the rosemary. Season with salt and pepper, set aside.

Cut the vegetables into roughly the same sized pieces (approx. 3cm) and thread onto the skewers alternating as you go until all the vegetables are used up.

Brush with olive oil, the remaining half of the rosemary, season well and cook on a preheated grill or in a hot oven (200°c).

If you are using an outdoor grill, turn the kebabs every couple of minutes to prevent them from burning.

They should take no longer that 5 minutes, but all grills vary so keep an eye on them.

If using the oven cook for 10 minutes, turning half way through. When the kebabs are cooked immediately brush them with the glaze.

Arrange on a serving platter and scatter over the reserved rosemary and lemon wedges.

More Recipes


juices


VEGAN, GF

Orange, Pomegranate and Ginger Spritz

This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!

Read More

mains


VEGAN, gf

Miso Glazed BBQ Vegetables

This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.

Read More

snacks


VEGAN

Salted Popcorn and Spelt Rocky Road

This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.

Read More