Vegetable Kebabs with Oriental Dressing

1 medium courgette, cut into 16 slices
4 small onions or shallots, peeled and halved
1 yellow or orange pepper cut into 8 pieces
8 button mushrooms
4 cherry tomatoes
4 20cm/8″ wooden skewers, soaked in water for 30 minutes
60ml/4tbsp olive oil
Oriental dressing:
15ml/1tbsp shoyu
45ml/3tbsp cold pressed sunflower oil
5ml/1tsp fresh ginger juice (grate and squeeze juice out)
1 clove garlic, crushed
5ml/1tsp toasted sesame oil
30ml/2tbsp fresh lime juice (or lemon if preferred)
salt and freshly ground black pepper

To serve:
225g/8oz ready flavoured Thai rice, cooked and chilled
Method
1. Thread all the vegetables onto the wooden skewers, brush with olive oil and season with salt and pepper. Grill over hot barbecue coals for about 10-15 minutes, turning frequently until golden and tender.

2. Meanwhile make the oriental dressing by beating all the ingredients together and seasoning to taste.

3. Pour the dressing over the hot kebabs and serve with the chilled rice “salad”.

Tip – These kebabs are also good served with satay sauce.