Elements
2 courgettes
1 broccoli
2 small pink onions
2 blended peppers
1 pink chilli
50 g blended smooth inexperienced herbs (parsley, coriander, oregano, basil and so forth.)
1 garlic clove
3 tablespoons capers
1 tablespoon dijon mustard
2 tablespoons pink wine vinegar
75 ml additional virgin olive oil
Methodology
- Soak 10-12 wood skewers in water. Lower the entire greens into chew sized items.
- Thread the greens onto the skewers.
- Preheat a BBQ or griddle pan.
- Grill the skewers on all sides for round 10 minutes till the greens have softened and charred.
- Within the meantime, add half of the pink chilli, the herbs, garlic, capers, mustard, pink wine vinegar and olive oil to a small blender and whizz till clean. Season to style and add a splash of water if it appears too thick.
- When the vegetable skewers have cooked, coat them within the sauce and serve with an additional drizzle.
- Prime with the remaining half chilli, sliced and a few sprigs of herbs.
