Veggie Skewers with Flavoured Rice

A delicious variation from the usual meat skewers. Grilling of the vegetables brings out the natural sweetness of the colourful vegetables.

Ingredients (Serve 4)
1 yellow zucchini, thickly sliced
1 green zucchini, thickly sliced
8 fresh shitake mushrooms, halved
1 red capsicum, cut into 2cm pieces
1 yellow capsicum, cut into 2cm pieces
1 red onion, cut into 2cm pieces
16 cherry tomatoes
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

Flavoured Rice
200g brown rice
1 tsp vegetable stock powder
30g unsalted butter
1 tbsp parsley, finely chopped

Method
Soak 8 bamboo skewers in cold water for 15 mins.

Place all the vegetables in a bowl with olive oil and balsamic vinegar. Toss evenly to combine. Set aside for approx. 10 mins.

Add cold water into a large saucepan and mix in the vegetable stock powder. Bring the mixture to the boil. Stir in the brown rice and simmer for 20 minutes, then drain.

Return rice to the pan, add the butter, and season with salt and pepper. Stir in parsley, then cover and keep warm.

Thread vegetables onto skewers.

Preheat a chargrill or barbecue to medium-high heat. Cook skewers for 4-5 minutes, turning, until vegetables are lightly charred and just tender.

Serve warm with flavoured rice.