This is a slightly different take on roasted vegetables…rainbow vegetable skewers.
It is a great way to up your vegetable intake and help you reach your 10 a day. You could serve on the side of any main course. Also lovely for children as they will love the colours of all the different vegetables.
Ingredients for Rainbow Vegetable Skewers:
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Vegetables (you could use others):
16 cherry tomatoes
1 red pepper, cored and cut into squares
1 butternut squash or sweet potato, peeled and cut into cubes
1 yellow pepper, cored and cut into squares
1 courgette, halved and cut into thick slices
1 green pepper, cored and cut into squares
1 large red onion, peeled and quartered then cut into bite-sized pieces
8 beetroot, halved
Whisk all ingredients for the dressing together until blended.
Add the vegetables to a large bowl, and toss with the dressing until combined. Cover and refrigerate for at least 10 minutes, or up to 8 hours. If you are using wooden skewers, be sure to also soak them in water before grilling.
When you are ready to cook the vegetables, heat your grill to medium heat. Thread the vegetables onto skewers, in rainbow order if desired. Sprinkle with additional salt and pepper if desired. Then place the skewers under the grill and cook for 5-7 minutes per side, or until cooked through. They could also be cooked on a BBQ.