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Honey and Soy Vegetable Skewers

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Recipe by Joe Boiling
Serves
Oven temp. 450 ℃
Ingredients
  • For the marinade;
  • 1 clove of garlic, crushed
  • 1 sprig of rosemary, finely chopped
  • 1.5 tsp wholegrain mustard
  • 1 tbsp honey
  • 1 tbsp worcestershire sauce
  • 3 tbsp soy sauce
  • 175ml olive oil
  • For the skewers;
  • 1/2 a butternut squash, into 1cm dice
  • 1 beetroot, into 1/2cm dice
  • 1 green pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 250g cherry tomatoes
  • 200g chestnut mushrooms
  • 1/2 bunch of thyme
  • This marinade works great with most vegetables – the long marinade time means the root vegetables such as beetroot and squash will begin to break down and cook at the same time as the other vegetables!

    To make the marinade, combine all the ingredients except the oil in a bowl and whisk together adding the oil gradually and checking the seasoning (depending on your brand of soy, you may not need too much salt here!).

    Add all the veg (except the mushrooms) and the thyme to the marinade and toss together well. Leave to marinade for between 24 and 48 hours, adding the mushrooms for the last 6 hours or so.

    When ready to make the skewers, soak wooden skewers in cold water for 30 minutes before carefully threading the vegetables onto the skewers and putting the marinade to one side.

    Heat a cast iron grill pan in Roccbox for 1-2 minutes until smoking hot and add the skewers. Cook for around 4-5 minutes, turning halfway through to ensure the veg cooks evenly.

    Once cooked, pop the skewers onto a serving plate, add the remaining marinade to the skillet pan and pop the pan back in Roccbox for a minute or 2 to reduce the marinade. Drizzle half the marinade over the skewers, reserving the rest to be mopped up with some crusty bread!

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