Vegan kebabs with avocado dressing
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Pile chunks of mushrooms, peaches, courgettes and red onions onto skewers and barbecue them for a wonderful BBQ flavour. Serve with a delicious avocado dressing
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 295 |
| fat | 20g | |
| saturates | 3g | |
| carbs | 15g | |
| sugars | 12g | |
| fibre | 8g | |
| protein | 9g | |
| salt | 0.1g |
Ingredients
- 3½ tbsp olive oil
- 2 garlic cloves , crushed
- 1 tsp chilli flakes
- 3 rosemary sprigs, finely chopped
- 4 Portobello mushrooms , each cut into quarters
- 4 peaches , destoned, each cut into quarters
- 2 large courgettes , each cut into 8 chunks
- 2 large red onions , each cut into 8 wedges (leave the root on)
- 1 avocado
- 1 lemon , juiced
- ½ tsp wholegrain mustard
- large bag rocket , watercress and spinach salad
- 2 tbsp toasted mixed seeds
You will need
- 8 metal skewers
Method
- STEP 1
Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of mushroom, peach, courgette and red onion onto each skewer – you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.
- STEP 2
- STEP 3
Barbecue or grill the skewers for 4-5 mins on each side or until cooked through and nicely charred. Pile onto a platter and serve with the avocado dressing and salad on the side.
Goes well with
Recipe from Good Food magazine, August 2018
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