Sizzling summer veggie skewers – A delicious vegan feast

Having a lovely time around the braai fire is not only reserved for meat lovers. This sizzling summer veggie skewers recipe is proof that the barbeque belongs to vegans, vegetarians and meat lovers alike. 

When preparing the colourful summer veggie skewers, use the thinnest wooden skewers you can find. The thicker the skewer, the more likely veggies will break in half when threaded. The quantities of veggies provided in the ingredient list should be sufficient for 10 to 12 skewers.

When placing the sizzling summer veggie skewers, mielies, large mushrooms and asparagus on the barbeque fire, the coals should not be too hectically hot. The veggies will take about 25 minutes on the barbeque, depending on the heat of the fire. Just make sure you frequently turn the veggies, so they don’t burn. The exception is the large mushrooms which should not be turned, or you’ll lose their delicious juices. 

Serve these sizzling summer veggie skewers with a flavoursome vegan salsa verde. The crunchiness and smoky flavour of the barbequed veggies will be beautifully enhanced by this delicious green sauce.

Sizzling summer veggie skewers recipe

5 from 1 vote

Recipe by Louise Liebenberg Course: MainCuisine: VeganDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Ingredients

• 6 6 mielies, husks and silk removed

• 6 large 6 brown mushrooms, wiped

• 250 g 250 fresh asparagus, well rinsed and drained

• Veggie skewers

• 250 g 250 courgettes

• 250 patty 250 patty pans

• 250 g 250 portobello or button mushrooms

• 20 small 20 pickling onions or shallots

• 300 g 300 small red and yellow peppers, halved and seeded

Method

• Mielies and asparagus
• For the mielies and asparagus, simply toss them in a bit of olive oil, then season with salt and pepper straight before grilling. The mielies are also good with a splash of chilli oil.
• Large brown mushrooms
• A simple drizzle of oil, followed by salt and pepper, will do the trick for the mushrooms. What also goes especially well with mushrooms is a bit of sweet-and-sour sauce poured into the cap.
• Veggie skewers
• Soak the kebab sticks in water for at least an hour before using or they will catch fire on the barbeque.
• Patty pans and onions are easiest to thread, so put those on first. 
• Some types of mushrooms can break in half during threading. One way to avoid this is to microwave them on high for a few seconds first. That way they will be more squishy for easier threading. Mushrooms are best threaded through the base and out the top of the cap.
• When threading small peppers, cut them in half (not lengthways), so each piece of pepper can be threaded twice, making them less likely to fall off.
• Small pickling onions are best threaded whole from base to tip.
• The skewers (and the other veggies) can happily rest in the oven after braaiing until you are ready to serve.

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