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?
- 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.
- 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.
- 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.
- 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 Vegetable Kebabs
Description
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.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
Mary Berry Vegetable Kebabs