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Vegetable Kebabs with Pesto Sauce

Vegetable Kebabs with Pesto Sauce

Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Servings: 6 skewers

Ingredients

For the kebabs

  • 1 small courgette peeled and sliced into 12x 1cm discs
  • 1 small aubergine peeled and sliced into 12x 1cm semi circles
  • 1 small red bell pepper deseeded and sliced into 12 bite sized chunks
  • 1 small yellow bell pepper deseeded and sliced into 12 bite sized chunks
  • 2 medium red onions peeled and sliced into 12 wedges
  • 2 portobello mushrooms sliced into 12x 1cm wedges
  • 2 tbsp olive oil
  • 1 clove of garlic minced
  • 1 tsp lemon zest

For the pesto

  • 1 cup fresh basil
  • 1 clove of garlic
  • 1 tsp lemon zest
  • 1 tbsp pine nuts
  • 1 tbsp nutritional yeast
  • 4 tbsp olive oil
  • 2 tsp lemon juice

Instructions

  • Cover 6 wooden skewers with water and leave to soak for 20 minutes
  • To prepare the pesto, add the basil, garlic, pine nuts, lemon zest, lemon juice and nutritional yeast to a food processor. Blend to form a chunky paste.
  • Add the olive oil and season to taste. Blend again to form a pesto sauce. Taste and adjust seasonings if required.
  • To prepare the kebabs, tip the diced vegetables into a large mixing bowl.
  • In a separate bowl, mix together the minced garlic, olive oil and lemon zest with 2 tablespoons of pesto.
  • Pour the pesto marinade over the vegetables. Use your hands to rub the pesto and oil into the vegetables then set aside for 20 minutes to marinade.
  • Preheat the oven to 200°C, 180° for fan assisted.
  • Thread the marinated vegetables onto the prepared skewers, alternating as you go. You will have two pieces of each vegetable per skewer.
  • Arrange the skewers across a shallow oven tray and bake for 10 minutes or until the vegetables are tender and slightly caramelised.
  • Serve with the remaining pesto sauce.

Notes

CNM recommends the use of organic ingredients.

Recipe from the CNM Natural Chef Kitchen

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