Sunday,21 April, 2019
Current issue | Issue 1421, (6 - 12 December 2018)
Sunday,21 April, 2019
Issue 1421, (6 - 12 December 2018)

Ahram Weekly

Grilled balsamic glazed vegetable kebabs

Grilled balsamic glazed vegetable kebabs
Grilled balsamic glazed vegetable kebabs

Serves 4-6



750 gm assortment of vegetables; cut into chunks (eggplant, zucchini, baby carrot, mushroom, capsicum, cherry tomato, onion)

2 tbsp olive oil

Salt + pepper



2 tbsp Dijon mustard

1/2 cup balsamic vinegar

Juice of 1 lemon

4 garlic cloves (finely crushed)

Pinch of salt + ground pepper + thyme


Combine and stir all ingredients of glaze, in a small saucepan.  Bring to the boil; over medium heat.  Simmer over lower heat; stirring occasionally, until reduced and thickened; approximately five minutes.  Remove away from heat.



Soak a bunch of wooden skewers in water for 30 minutes.  Meanwhile, thread vegetable chunks into skewers.  Heat a top stove grill on high-medium.  Brush vegetables on all sides with oil.  Sprinkle salt and pepper all over vegetables; turning skewers whilst sprinkling.  Place them upon the heated grill.  Allow to grill for two minutes on each side.  When grill marks are shown; lower heat to medium.  Brush vegetables generously with glaze.  Keep flipping and brushing them occasionally; almost every minute or so and for ten to 15 minutes; total cooking time.  Keep leftovers of glaze.  Brush once more before serving and serve whatever remains aside, in a saucer.

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