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Barbecued Vegetable on Skewers
Barbecued Vegetables Mix

Mamta Gupta

Finding interesting things to barbecue for vegetarians can sometimes be a problem. Once we went on a tour of Szechuan province in China. We had a lovely selection of barbecued vegetables on street shops, they were delicious! They would BBQ any seasonable vegetable available and sell them on street stalls. Make 1-2 BBQ sticks per person. I have given a selection below, you can try some or all of them for your next BBQ. Look out for other vegetables too.

Also see BBQ Selection and Marinade Selection. Experiment with other vegetables and with different marinades.

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Ingredients

Amounts are per BBQ stick/skewer. Use only 6-8 chunks per stick, no more;
A packet of Bamboo skewers, soaked in water for 30 minutes and drained. This stops them from burning.
3-5 sugar snaps (young peas in their pods) per stick
3-4 button mushrooms per stick. Or you can use large, Portobello mushrooms cut into chunks. They have meaty texture
3-4 cherry tomatoes per person
3-4 small green beans per person, or cut a large one into 2-3 inch pieces
1/2 courgette (tori/turai/Zuchetta/Ghia) per person, thickly sliced
3-4 thick slices of carrots, peeled and thickly sliced (you can par boil them)
A couple of aubergines chunks
3-4 tiny, new potatoes per person, boiled until just tender or steamed in a microwave oven for 5 minutes
3-4 lotus roots slices (Kamal Kakri or Kamal Gatta or Bhein/Bhain/Bhen), parboiled. Fresh, Chinese ones are better in texture than the Indian ones. Try to avoid ones with broken ends, they can be full of mud.
3-4 thick slices of mooli radish
Marinade suggestion 1:
2-3 tbsp. peanut oil
2 tbsp. sesame oil
3-4 tbsp. coriander powder
2 tsp. salt
1 tsp. chilli powder (adjust to taste)
3-4 tbsp. white sesame seeds
Marinade suggestion 2
Salt
Pepper
Chilli oil
Marinade 3
Chat Masala to taste
2-3 tbsp. oil

Instructions

1.Prepare vegetables as given under ingredients. Lotus roots: Scrap lotus roots, cut top and tail ends and slice into 1 centimetre thick slices. Lotus roots grow in ponds and often have mud inside their tubular holes. Wash thoroughly, making sure that no mud is left inside. You will understand this, when you see a lotus root!
2.Place all vegetables in a bowl and add all marinade ingredients. Mix well, but gently, to coat each piece of vegetable.
3.Thread vegetables as you like onto the skewers. Lotus roots can be cooked on their own. Thread 2-3 slices per skewer through their diameter so that the circles are lying flat one above the other, like a lollipop.
4.Barbecue until beginning to look slightly burnt and enjoy.

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