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Smoky BBQ Veggie Skewers

If you’re getting the BBQ out for the summer, these smoky BBQ veggie skewers are a great addition to the menu!

15 mins

Basic

MAKES 4

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INGREDIENTS METHOD

2 Red Peppers, largely diced
2 brown onions, quartered
350g Baby/mini potatoes, halved
2 Courgettes, 1cm slices
For the sauce: 2 Garlic cloves, crushed
1 small white onion, diced
2 Tbsp Balsamic Vinegar
1 tsp Paprika
1 tsp Mild Chili Powder
100g Deglet Dates, Pitted and soaked in
3 Tbsp Tomato Passata

Blitz in a food processor the dates, onion and garlic until you get a smooth paste (add 1 tsp water to loosen if needed).
Add the spices, balsamic vinegar and tomato passata to the date paste and mix together until combined.
Add to a small saucepan and bring to a soft simmer for 8 minutes, this will intensify the flavour. Allow to cool and thicken.
Meanwhile place the baby potatoes in a pan of boiling salted water. Simmer for 10 minutes and drain. Set aside to cool slightly.
Brush the skewers with the BBQ sauce so the vegetables are completely covered.
Transfer to the BBQ for 5 minutes on each side, turning often until warm and charred. Serve immediately.