Roasted Herbed Vegetables
- Vegetable Kebabs
- Simple, with a honey and mustard marinade.
- The marinade is based on olive oil, which keeps the vegetables moist and juicy.
- Can be barbecued, grilled or roasted.
- These flavours can be used for meat too.
2-3 teaspoons. A runny, mild honey will work best (such as the English clear honey). Used correctly, honey will help the vegetables to caramelise, without adding too much sweetness.
Mustard Powder 50g (Hampshire Foods)
1-2 teaspoons of mustard powder. This should be noticeable, but not overpowering.
Hampshire Foods Mixed Herbs 50g
1 level teaspoonful. These mixed herbs consist of basil, marjoram, oregano, parsley, sage and thyme.
Tomato Puree Double Concentrate, Organic 130g (Essential)
1 tablespoon of tomato puree. This helps to offset the sweetness of the honey.
A sprinkling of chilli flakes according to taste.
Cracked Black Peppercorn (Coarse Ground)
Around half a teaspoon of cracked black pepper.
Half a cup of olive oil is used in this recipe, as we are creating a marinade to bathe the vegetables in. There is no need to use an expensive one, as most of the flavour comes from the herbs, spices and honey.
Atlantic Sea Salt Crystals, Organically Approved 250g (Geo Organics)
A few pinches of salt to taste.
Roasted Vegetables With Herbs, Part I
Rosemary and paprika flavoured roast vegetables.
Method
- Create a marinade in a bowl by mixing the olive oil, honey, mustard, chillies, herbs, tomato puree, black pepper and salt.
- Chop the vegetables and put them onto a tray. Pour over the marinade, mix and leave overnight.
- Give the mixture one final stir, then drain away the oil.
- Put the vegetables onto skewers.
- Grill or barbecue for around 15 minutes, turning frequently.
