Brochette of Vegetables

Name: Brochette of Vegetables
Yield: Serves 6
Cuisine: Australian
Ingredients: 2 eggplants (aubergines); 2 eggplants (aubergines); 4 large red sweet peppers (capsicums); 4 corn cobs; 24 mushrooms, 3 cm (¼ in.) in diameter; 4 large red sweet peppers (capsicums); 3 onions, peeled and quartered; 24 cherry tomatoes; salt and freshly ground black pepper; salt and freshly ground black pepper; 155 mL (5 fl oz) virgin olive oil; 2 tablespoons sherry vinegar; 6 large skewers; 1 garlic clove, crushed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

6 large skewers

Oceania
Australia
Main course
Starter
Gluten-free
Vegan

Method

To prepare the seasoned oil

Steep the garlic in the oil overnight. Just before use, add the vinegar and season with salt and pepper. Shake or whisk so that all the ingredients are thoroughly combined.

To prepare the vegetables

Peel and quarter the onions. Wash the cherry tomatoes. The caps of the mushroo