Greenhouse Kebabs
Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
3 hrsThese kebabs prove vegetables can steal the show at any grill session.
Eggplant, peppers, zucchini, onions, and mushrooms soak in a honey-lemon marinade, then get threaded onto skewers and grilled until charred and tender.
The real star is the creamy peanut sauce spiked with chili, garlic, coriander, and a secret weapon: anchovy essence for savory depth.
Kitchen Tips
- Cut vegetables into similar-sized chunks so they cook evenly
- Marinate for at least 2 hours; overnight is even better for deeper flavor
- Soak bamboo skewers in water for 30 minutes to prevent burning
- Make the peanut sauce at least an hour ahead so flavors can meld
- Baste with leftover marinade while grilling to keep vegetables moist
Variations
- Add cherry tomatoes or bell pepper chunks for color
- Use almond butter or cashew butter instead of peanut butter
- Skip the anchovy essence for a fully vegetarian version (add extra salt)
Ingredients
Directions
Cut the aubergine and pepper into chunks; cut the onions into wedges; slice the courgettes into 1-to 1½ inch lengths; leave the mushrooms whole.
Mix together all flavouring ingredients.
Toss the vegetables in the flavourings and marinate for 2 to 4 hours.
The sauce should be part-prepared well ahead.
Chop the onion and garlic roughly, then whizz them in a food-processor or blender with the coriander seeds.
Add the chili, oil and anchovy essence and whizz again.
Add the peanut butter, lemon juice and honey and process once more.
Scrape the purée into a small saucepan, cover and set aside for at least 1 hour before cooking.
Thread the vegetables on to skewers and grill under moderate heat for 10 to 15 minutes, basting with the marinade liquid as necessary.
Meanwhile, add 5 tablespoons warm water to the pan of sauce and set it over medium heat.
Cook at a steady bubble, stirring often, until the sauce is hot and aromatic.
Reduce heat to a very low and cook for a few minutes longer, adding more water if necessary to achieve a good creamy consistency, and adjust seasoning to taste.
Hand round the sauce separately.
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