Grilled Vegetable Skewers with Smoky Red Pepper Sauce
A vibrant and flavour-packed dish, these grilled vegetable skewers are charred to perfection and served with a smoky, tangy red pepper sauce. Perfect as a side dish, appetiser, or vegetarian main course.
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Servings: 6 Servings
Calories: 100kcal
Cost: ÂŁ8.00
Equipment
- 1 Baking Tray
- 1 Barbecue grill, or a Baking Dish
Ingredients
For the Vegetable Skewers
- 1 each Red Bell Pepper cut into chunks
- 1 each Yellow Bell Pepper cut into chunks
- 1 each Courgette Zucchini, sliced into rounds
- 1 each Aubergine Eggplant, cut into chunks
- 1 each Red Onion cut into wedges
- 200 g Cherry Tomatoes 7 oz
- 200 g Button Mushrooms 7 oz
- 2 Tbsp Olive Oil
- 1 Tsp Smoked Paprika
- 1 Tsp Dried Oregano
- Salt and Black Pepper to taste
- Wooden or Metal Skewers
For the Smoky Red Pepper Sauce
- 2 each Roasted Red Bell Peppers jarred or homemade
- 1 each Garlic Clove finely chopped
- 1 Tsp Smoked Paprika
- 1 Tbsp Red Wine Vinegar
- 2 Tbsp Extra Virgin Olive Oil
- Salt And Black Pepper to taste
Instructions
- Prepare the skewers: In a large bowl, toss the vegetables with olive oil, smoked paprika, oregano, salt, and pepper. Thread them onto skewers, alternating colours and textures.
- Grill the skewers: Preheat a grill or griddle pan over medium-high heat. Cook the skewers for about 10-12 minutes, turning occasionally, until the vegetables are slightly charred and tender.
- Make the Smoky Red Pepper Sauce Blend the roasted red peppers, garlic, smoked paprika, red wine vinegar, and olive oil in a food processor until smooth. Season with salt and pepper to taste.
- Serve: Drizzle or serve the sauce alongside the skewers. Enjoy hot with fresh bread, couscous, or a side of grilled halloumi.
Nutrition
Calories: 100kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 11mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg