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Vegetable Kebabs With Peppercorn Sauce
Vegetables invariably taste good when cooked on the barbecue. You can include other vegetables in these kebabs, depending on what is available at the time.
Ingredients
24 mushrooms
16 cherry tomatoes
16 large fresh basil leaves
2 courgettes, cut into 16 thick slices
16 large fresh mint leaves
1 large red pepper, cut into 16 squares
TO BASTE
120ml/4fl oz/½ cup melted butter
1 garlic clove, crushed
15ml/1 tbsp crushed green peppercorns
Salt
FOR THE GREEN PEPPERCORN SAUCE
50g/2oz/¼ cup butter
45ml/3 tbsp brandy
250ml/8fl oz/1 cup double cream
5ml/1 tsp crushed green peppercorns
Details
Serves: 4
Method
1. Thread the vegetables on to 8 bamboo skewers that you have soaked in water to prevent them burning. Place the fresh basil leaves immediately next to the tomatoes, and wrap the mint leaves around the courgette slices.
2. Mix the basting ingredients in a bowl and baste the kebabs thoroughly. Cook the skewers on a medium-hot barbecue, turning and basting regularly until the vegetables are just cooked - this should take about 5-7 minutes.
3. Heat the butter for the green peppercorn sauce in a frying pan, then add the brandy and light it. When the flames have died down, stir in the cream and the peppercorns. Cook for 2 minutes, stirring all the time. Serve the sauce with the barbecued kebabs.
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