Monday 14 October 2019

Honey and ginger vegetable skewers

Edward Hayden


SKEWERS: 1 red pepper 1 courgette 1 aubergine 6 mushrooms 6 cherry tomatoes 6 shallots FOR THE MARINADE: 2 cloves of garlic â?“ crushed and chopped 1 inch root ginger â?“ chopped finely Juice and zest of one orange 2 tablespoons honey 1 tablespoon oil ½ teaspoon dried chilli flakes Seasoning


Preheat the oven to 180C/350F/Gas Mark 4 Prepare marinade very simply by whisking all ingredients together. Dice courgette, aubergine and red pepper into bitesize cubes. Thread all of the vegetables onto six metal skewers and arrange on a flat baking tray, lined with baking parchment. Pour over the marinade and allow to rest for up to two hours. Transfer the baking tray to the oven and allow to cook for 15 to 20 minutes until the vegetables have softened. Turn occasionally during the cooking process. Serve with some baked potatoes and green salad