Grilled Vegetable Skewers with Smoky Red Pepper Sauce

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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Keyword: Grill, Vegetables, Skewers, BBQ, Peppers

Category: Main Courses

Course: Mains, Vegetables, Vegetables

Cuisine: English

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: Servings

Calories: 100kcal

Author: MJF

Cost: £8.00

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.

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