Serves:

4

Description:

Wrap in warmed bread with houmus dip and salad for a light meal or ideal as part of a buffet meal.

Ingredients:

• 2 tbsp olive oil
• 1/2 tsp minced garlic
• 1 tbsp sweet chilli sauce.
• 1 capsicum, cut into 2 cm slices
• 2 zucchini, cut into 2 cm slices, blanched (see Tip)
• 1 small leek, trimmed, cut into 2 cm slices and blanched (see Tip)
• 4 button mushrooms
• 1 punnet Cherry Tomatoes
• Wooden skewers
• Houmus dip to serve (optional)
• Warmed pita bread to serve (optional)

Method:

1. Combine olive oil, garlic and sweet chilli sauce in a mixing bowl. Add capsicum, zucchini, leek, mushrooms and Cherry Tomatoes and toss to ensure all vegetables are coated in mixture.
2. Thread vegetables onto skewers and cook on hot barbecue or grill. Serve as they are or wrap in warmed bread with houmus dip. 

Tips:

• To blanch vegetables – Slice vegetables and place in heatproof bowl. Cover completely with boiling water and stand until slightly tender (30-60 seconds). Strain vegies and rinse in cold water to prevent further cooking.
• To ensure all vegetables cook at same time, blanch firm vegetables like zucchini and squash before threading onto skewers (see tip for blanching below).

Recipe by: Vikki Leng

Website: vikkileng.com.au