Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Vegetable Kebabs - Brochetas de Verduras

This recipe for Vegetable Kebabs - Brochetas de Verduras has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

These easy to make vegetable kebabs are a great accompaniment to your BBQ. This is the most common recipe but you can use any combination of your favourite vegetables.

Ingredients for Vegetable Kebabs

1 medium red pepper
1 medium green pepper
1 medium onion
8-10 mushrooms
Fresh or dried thyme
Olive oil

How to make Vegetable Kebabs

  • Wash the peppers and cut into bite sized slices. Wash and trim the mushrooms and cut in half. Peel the onion and slice.
  • Make up the kebabs alternating vegetables as you go.
  • In a large shallow dish, big enough for the kebabs to fit pour in two cupfuls of olive oil and a generous amount of thyme.
  • Add the kebabs and allow to marinade in the oil turning now and then for an hour or so.
  • Cook on the barbecue or grill until cooked through.

Aubergine, courgette and cherry tomatoes are also great on these kebabs.

Vegetable Kebabs - Brochetas de Verduras

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

EMAIL US