Rosemary Veggie Kebabs with Seasoned Rice

[Guest guest]

Rosemary Veggie Kebabs with Seasoned Rice

 

 

1 red onion, cut into 2 cm (3/4 " ) pieces

1 green zucchini, thickly sliced

1 yellow zucchini, thickly sliced

8 fresh shiitake mushrooms, halved if large

1 red capsicum (bell pepper), cut into 2 cm (3/4 " ) pieces

1 yellow capsicum (bell pepper), cut into 2 cm (3/4 " ) pieces

16 cherry tomatoes

8 tsp extra virgin olive oil

8 tsp balsamic vinegar

1 tsp vegetable stock powder

1 cup brown rice

30 g (1 oz) vegan margarine

4 tsp finely chopped flat-leaf parsley

8 long rosemary sprigs (see Note)

Tomato chutney, to serve

 

 

1. Place all the vegetables in a bowl with tomatoes, olive oil and

vinegar, then toss to combine. Set aside for 10 minutes.

 

2. Fill a large saucepan with cold water and add the vegetable stock

powder, then bring to the boil. Add the brown rice and simmer for 20

minutes, then drain. Return rice to the pan, add the margarine, and

season with salt and pepper. Stir in parsley, then cover and keep warm.

 

3. Strip almost all the rosemary leaves from the sprigs, leaving just

the top leaves (reserve leaves for use in other dishes). Wrap the top

leaves in foil, then thread the vegetables, alternating varieties,

onto the sprigs.

 

4. Preheat a chargrill or barbecue to medium-high heat and cook

skewers for 4 to 5 minutes, turning, until vegetables are lightly

charred and just tender.

 

5. Serve with rice and tomato chutney.

 

 

 

NOTE: Alternatively, use wooden skewers that have been soaked in cold

water for 15 minutes.

 

 

 

Serves 4.