There you are, summer. You will always be my favorite. I was set up, hot, humid Durban, with the glorious Indian ocean. Summer is comfort. Food on a stick, fun! Let’s talk about flavor. I bought ras al hanout, (affiliate link) a ready made spice mix in London from Waitrose when we visited my brother. I thought I’d experiement a little, this north African spice blend translates to “top of the shop” in Arabic. It’s a combination of 8 of the top spices from the merchant. How cool and fancy? Simple, easy and add some pep and loads of veggies to your meal.
Grilled veggie skewers
Prep time
Cook time
Total time
Veggies on a stick that are fun, tasty and perfect for a summer barbecue.
Food in Color: Food in Color
Recipe type: Side
Cuisine: Vegetarian
Serves: 4
Ingredients
- 2 lbs of sweet mini bell peppers
- 2 lbs of mushrooms
- 2 tablespoons of olive oil
- 1 tablespoons of ras al hanout spice mix
Instructions
- Cut out the top of each sweet pepper and then take out the core flesh and seeds.
- Clean the mushrooms with a mushroom brush or rinse gently under water
- Trim the stalks of the mushrooms
- Hot tip, soak the skewer sticks in water for ½ hour prior to using to prevent the sticks from catching on the barbecue.
- Place 1 sweet pepper and then one mushroom onto the skewer
- Alternate the pepper colors to make more visually appetizing
- Once all the veggies are on the skewers, place onto a baking tray and drizzle with olive oil and evenly distribute the ras al hanout on both sides of each skewer.
- Preheat and clean your grill and grill each side for about 6-7 minutes on high.
- Look for a gentle charring of the skewers and then they are done.
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