Rainbow Veggie Skewers
1/4 cup olive oil
2 tablespoons white balsamic vinegar (or white wine vinegar)...
2 cloves garlic, minced
salt & pepper to taste
16 cherry or grape tomatoes
1 red capsicum, cored and cut into 1-inch squares
1 orange capsicum, cored and cut into 1-inch squares
1 yellow squash, halved and cut into 1/2-inch thick slices
1 yellow capsicum, cored and cut into 1-inch squares
1 zucchini, halved and cut into 1/2-inch thick slices
1 green capsicum, cored and cut into 1-inch squares
1 large red onion, peeled and quartered then cut into bite-sized pieces
8 purple potatoes, halved (or beetroots, peeled & halved)
Vinaigrette: Whisk all ingredients together until blended.
Bring a large pot of water to a boil. Then add the halved purple potatoes / beetroot and boil for 10 minutes or until fork tender, stirring occasionally. Drain.
Add the purple potatoes / beetroot and remaining vegetables to a large bowl, and toss with the vinaigrette until combined. Cover and refrigerate for at least 10 minutes, or up to 8 hours.
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 on an oiled grill and cook for 5-7 minutes per side, or until cooked through.
Remove and serve immediately.
Yours in health,
Maria Lucey, Nutritionist