Mary Berry Vegetable Kebabs

Mary Berry’s Vegetable Kebabs are made with chestnut mushrooms, cauliflower, red pepper, mini courgettes, olive oil, garlic, pesto, and honey. This easy Vegetable Kebabs recipe creates a delicious light main course or side dish that takes about 25 minutes to prepare and can serve up to 6 people.

This Vegetable Kebabs Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Vegetable Kebabs Ingredients:

• 12 small chestnut mushrooms
• ½ small cauliflower, broken into small florets
• 1 small red pepper, deseeded and sliced into squares
• 4 mini courgettes, cut into slices about 1.5 cm (⅝ in) thick
• 2 tbsp olive oil
• ½ garlic clove, crushed
• 1 tsp pesto
• 1 tsp runny honey

How To Make Mary Berry Vegetable Kebabs?

1. Preheat the oven: Set your oven to 220°C/200°C Fan/Gas 7. Line a baking sheet with baking paper. Soak six wooden skewers in cold water for 10 minutes.
2. Assemble the kebabs: Thread the mushrooms, cauliflower, red pepper, and courgette slices alternately onto the skewers. Place the assembled kebabs on the prepared baking sheet.
3. Prepare the marinade: In a small bowl, mix the olive oil, crushed garlic, pesto, and honey. Season with salt and pepper, then brush the mixture over the vegetable skewers.
4. Cook the kebabs: Bake in the preheated oven for about 12 minutes, or until the vegetables are cooked through, lightly golden, and slightly charred at the edges.

Recipe Tips:

• Soak the skewers: Soak wooden skewers in water for at least 10 minutes so they don’t burn in the oven.
• Cut vegetables evenly: Make sure all vegetables are cut the same size so they cook evenly.
• Don’t overcrowd the skewers: Leave small spaces between the vegetables on the skewers for even cooking and better browning.
• Brush generously with marinade: Coat the vegetables well with the marinade for the best flavor.
• Watch the oven closely: Check the kebabs often while cooking to avoid overcooking.

What To Serve With Vegetable Kebabs?

These crispy Vegetable Kebabs pair well with couscous, quinoa, grilled halloumi, or a fresh garden salad. They can also be served alongside pita bread, hummus, roasted potatoes, or tzatziki for a delicious and healthy dinner.

How To Store Leftovers?

• Refrigerate: First, let the leftover Vegetable Kebabs cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days.
• Freeze: Vegetable Kebabs are not recommended for freezing because the texture of the vegetables may become mushy after thawing. It’s best to enjoy them fresh or refrigerated for up to 3 days.

How To Reheat Leftovers?

• In The Oven: Preheat the oven to 180°C/160°C Fan/Gas 4. Place the Vegetable Kebabs on a baking sheet and heat for about 10 minutes or until warmed through.
• In The Microwave: Place the Vegetable Kebabs on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking halfway to avoid overcooking.
• On The Stove: Heat a non-stick pan over medium heat. Add the Vegetable Kebabs and cook for about 5 minutes, turning occasionally, until heated through.

Mary Berry Vegetable Kebabs Nutrition Facts

Serving Size: 1 kebab (based on 4 servings)

• Calories: 200 kcal
• Total Fat: 16.03 g
• Saturated Fat: 2.48 g
• Cholesterol: 0 mg
• Sodium: 33.94 mg
• Potassium: 155.25 mg
• Total Carbohydrate: 20.45 g
• Dietary Fiber: 6.25 g
• Sugars: 10.4 g
• Protein: 6.15 g

Try More Mary Berry Recipe:

• Mary Berry Spaghetti Alle Vongole
• Mary Berry Lamb Tagine
• Mary Berry Mushroom And Asparagus Risotto