Vegetable Kebabs with Peanut Sauce

• Serves: 4

• Preparation time: 15 mins plus marinating


• Cooking time: 30 mins

• Ingredients

• 3 Courgettes, trimmed


• 3 tbsp oil


• 3 tbsp lemon juice


• 8 baby corn cobs


• 1 lb (450g) button mushrooms


• 2 tomatoes, quartered

• Sauce

• 2 tbsp oil


• 1 small onion, chopped


• 8 oz (225g) flat mushrooms, chopped


• 4 oz (100g) salted peanuts


• quarter pint (150ml) water


• 2 tbsp soy sauce


• few drops of Tabasco sauce


• salt and pepper

• Method

• Cut the courgettes into 2.5cm/1-inch pieces.


• Put them with the oil, lemon juice, corn and mushrooms in a bowl, mix lightly and leave to stand for at least 2 hours, stirring occasionally.


• For the sauce, heat the oil in a pan and fry the onion and mushrooms for 8 minutes.


• Transfer them to a blender and blend for 30 seconds.


• Add the peanuts and blend for a further 30 seconds, until fairly smooth.


• Return the mixture to the pan and stir in the water, soy sauce and Tabasco sauce.


• Simmer for 10 minutes.


• Thread the marinated vegetables, onions and tomatoes on to 4 skewers and barbecue for 10 minutes, turning occasionally.


• Serve with the sauce separately.