1 red pepper, deseeded & cubed


1 yellow pepper, deseeded & cubed


12 cherry tomatoes

6 spring onions, topped, tailed & cut into 5cm lengths


2 baby courgettes
groundnut oil oil for grilling

6 kebab skewers

basmati rice to serve





For the Maranade:

3-4 tsp TERIYAKI SAUCE


 

For the Dressing:

1 tbsp groundnut oil

1 shallot, finely chopped

1 tsp hot chilli powder (optional)

2 tbsp teriyaki sauce 

1 clove garlic, crushed

1 tbsp dark brown sugar 

115g unsalted roasted peanuts, ground

150ml coconut milk

juice of 1 lemon


salt & pepper to taste

1. Mix all the vegetables together in a bowl and pour on the marinade or Teriyaki sauce, making sure the vegetables are evenly coated. Cover and leave for 1-2 hours, stirring occasionally.
   
   
2. To make the peanut dressing, heat the oil in a small saucepan and fry the shallot or onion until starting to brown. Add the chilli powder and cook for one minute. Stir in the marinade or Teriyaki sauce, garlic, sugar and ground peanuts. Stir well. Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste.
   
   
3. Put the rice on to boil.
   
   
4. Thread the marinated vegetables onto skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally.
   
   
5. Gently re-warm the peanut dressing.


6. Serve the kebabs on a bed of rice, drizzled with peanut dressing.

*some brands of teriyaki may not contain wheat which would make this recipe suitable for gluten/wheat free diet.

 

Copyright © The Vegetarian Society 2010