Baby Potato, Courgette & Red Onion Skewers with Herbed Yoghurt Dip

Name: Baby Potato, Courgette & Red Onion Skewers with Herbed Yoghurt Dip
Yield: Makes 6
Ingredients: pinch of salt and pepper; zest and juice of 1 lime; pinch of salt and pepper; 1 tablespoon chopped flat-leaf parsley leaves; ½ small shallot, finely chopped; 1 tablespoon plant mayonnaise; 1 tablespoon chopped mint leaves; 500 g (1 lb 2 oz) baby pearl potatoes; 200 g (7 oz/scant 1 cup) plant yoghurt; pinch of salt; 1 garlic clove; 30 g (1 oz) flat-leaf parsley leaves, chopped; 60 ml (2 fl oz/¼ cup) olive oil; 1 red onion, cut into quarters; 1 large courgette (zucchini); 1 large courgette (zucchini)

Preparation info

Makes
6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

I love the combination of new potatoes, courgettes (zucchini) and onion in this recipe. This barbecue dish is very easy to put together to celebrate any occasion. It’s also practical because you can simply pre-prepare it at home and bring it along to a gathering!

Ingredients

500 g (1 lb 2 oz) baby pearl potatoes
1

Starter
Vegan
Gluten-free

Method

Prepare and heat up the barbecue.

To make the green basting oil, blitz all the ingredients in a food processor or blender until well mixed.

Chop the courgette into slices that are the same width as the baby potatoes.

Push the vegetables onto skewers, alternating the courgette slices with the wedges of red onion and potatoes.

Using a basting brush, baste the skewe