Mushrooms and other vegetables threaded on skewers make an easy BBQ option for vegans and vegetarians. They also make a good hot side dish for carnivores too. Look at what is currently in season by way of colourful veggies that can be cooked this way. Choose fresh firm vegetables such peppers, courgettes, onions, cherry tomatoes, long aubergines and, of course, button mushrooms. If you need to make them for a crowd, ask friends and family to help with the threading. Exact quantities are not given as they depend on what you have available and how many people you are cooking for.
Seasonings for the baste can be varied according to your theme.
Firm button mushrooms – 3-4 per skewer
Aubergines, cut into chunks.
Courgettes, cut into even slices the same size as the mushrooms
Peppers, seeded and then cut into squares the same diameter as the mushrooms
Onions, quartered, outer sections only (use the small bits for cooking in other recipes)
Olive oil, lemon juice, oregano or thyme
Sunflower oil, lemon juice and Cajun seasoning
Sunflower or sesame oil and soy sauce
Skewers – preferably the flat metal ‘sword’ type so the vegetables don’t swivel as you turn them. If you are using bamboo skewers, soak them for an hour first so that they don’t scorch over the coals.
Salt the aubergine chunks if using and set them in a colander for half an hour. This will help to draw out excess moisture and any bitterness. Rinse off the salt and squeeze dry in paper towels or a clean cloth.
Prepare your selected baste by combining oil, lemon and seasoning in a small bowl and whisking to combine.
Thread the vegetables on the skewers, alternating them and making sure that the pieces are all roughly the same size so that they will take the same time to cook. Leave the tomatoes whole – the holes made by the skewer will prevent them from exploding. Brush generously with your baste and grill over the coals, turning occasionally to make sure that they cook evenly.
Enjoy your BBQ!