I'll share the quantities used for the skewers in the photo but your choices of vegetables are totally up to you, aubergine and tomato would work well too. The recipe makes 2 skewers per serving. Alternatively make them as a side dish.
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Ingredients
- 300 g broccoli crown broken into florets
- 2 courgettes cut into 2cm slices
- 200 g chestnut mushrooms
- 1 pepper cut into 2cm square pieces
- 1 red onion quartered
Marinade
- 3 tbsp tandoori spice paste (I used Sharwood)
- 2 cloves garlic crushed
- 3 cm ginger grated
- 2 tbsp olive oil
Instructions
- Preheat the oven to 200c fan. Line a baking tray with foil and lightly grease. If using wooden skewers, soak 8 in water for 10 minutes.
- Blanch the broccoli for 3-5 minutes.
- In a large bowl, combine the tandoori paste, garlic, ginger and olive oil with a few pinches of salt. Break up the onion so you have separate petals. Tip all the vegetables into the bowl along with the onion and use your hands to ensure everything is covered. Thread the veg onto the skewers keeping any marinade that remains in the bowl. Roast for 25 minutes turning once half way through and basting with any marinade that remains.
- Serve with rice.
Nutrition
Calories: 66kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 18mgPotassium: 365mgFiber: 2gSugar: 3gVitamin A: 1218IUVitamin C: 43mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!