Vegetables on a skew - an explosion of vitamins, aromas and colors! All the summer magic is uncovered on the bamboo sticks! Zucchini, peppers, mushrooms, all grilled, make an elegant vegetarian menu, inspired by the summer.
And for a touch of refinement and personality, add a Mediterranean sauce "al fresco": lemon juice with olive oil, salt, pepper, red hot peppers, minced garlic, a little green onion and parsley freshly minced (if you have other aromatic herbs, don't hesitate to use them). Mint, basil and fresh oregano could compliment very well this invitation to the Mediterranean gastronomy.
- on vegetable marrow
- for the sauce: olive oil, lemon juice, red hot peppers, 1 clove of garlic, a little green onion, parsley
- salt, pepper, savory and dried oregano
Cut the vegetables in medium-sized pieces.
Anoint the bamboo sticks with oil. Make the skewers.
Heat up the grill and place the vegetables skewers.
Fry them for one minute on each side over strong fire and then reduce the fire to medium.
Sprinkle the skewers with a bit of olive oil and spread the savory and the dried oregano over the vegetables. They will get a very special Mediterranean aroma.
Fry them until the vegetables are well done, but still firm. Don't exaggerate with the frying time. At the end, the vegetables must not be soft. The approximate frying time is 3-5 minutes on each side.
In the meantime, prepare the hot sauce. Mix the lemon juice with a spoon of olive oil, salt, pepper, hot pepper, minced herbs, minced garlic and the green onion.
Mix well this sauce which you'll sprinkle over the skewers at the end.
Place the green salad leaves on the serving plate, sprinkle the salad with a part of the sauce. Put the warm vegetables skewers over the salad and spread some salt over them and then the rest of the sauce.
They have an amazing smell and the added olive oil emphasizes even better the aroma spectacle.
This can be an excellent side-dish for any type of steak.