Cooking with Brad: Vegetable Shish Kebab
December 31, 2009
As Brad says, any vegetable goes with this recipe for this savoury oven-baked shish kebab. Brad also prepares a ginger soy marinade that lasts. Yum!
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Ingredients
- 1 cup mixed mushrooms (portobello, shiitake, button, chestnut, oyster etc )
- 3 small multi coloured bell peppers
- 2 small green and yellow courgettes
- 4 - 5 small asparagus
- 1 cup quinoa cooked in 2 cups of water and salt to taste
For marinade
- 1 cup canola or vegetable oil
- ½ cup chopped tomatoes or puree
- 2 inch ginger
- ½ cup soya sauce
- 4 tablespoon sweetener agave or honey
Directions
- Preheat oven temperature to 400 degrees fahrenheit or 190 centigrade
- Blend all marinade ingredients until finely blended
- Chop vegetables and place them in an oven tray (follow the video for preparation of vegetables)
- Pour marinade and mixed well
- Cook vegetable for 20 to 30 min
- Serve hot roasted vegetable with cooked quinoa.