Bell Pepper, Mushroom and Zucchini Kebabs Recipe

Ingredients

Serve 6

Kebabs :

• 1 lb/500 g mushrooms, cut into large cubes

• 6 zucchini/courgettes, coarsely sliced

• 3 bell peppers/ capsicums, seeded, cored, and coarsely chopped

• 3 onions, sliced

• 3 leaves fresh sage

• 12 cherry tomatoes

• salt to taste

• 6 tbsp extra-virgin olive oil 

Sauce:

• 3 hard-boiled eggs

• 6 tbsp extra-virgin olive oil

• 1 tbsp chopped pickled gherkins

• 1 tbsp chopped capers

• 1 tbsp finely chopped parsley

• 1-2 tbsp vinegar

• salt and freshly ground white pepper to taste

Method:

1. Thread the vegetables onto wooden skewers, alternating slices of the mushrooms, zucchini, and bell peppers with pieces of onion, sage leaves, and tomatoes.

2. Season with salt and brush with the oil. Arrange the kebabs on a grill or barbecue for about 10-15 minutes, turning often, and basting with the oil, until the vegetables are tender.

3. Sauce: Separate the egg yolks from the whites. Use a fork to crush the yolks in a bowl with enough oil to make a creamy mixture.

4. Mix in the gherkins, capers, parsley, and vinegar. Season with salt and pepper.

5. Finely chop the egg whites and add them to the sauce. Serve the kebabs hot with the sauce on the side.