Vegetable skewers

These skewers are another product of trying to use up the leftover vegetables in the fridge. They turned out really well and are perfect for a BBQ. But even if the weather is freezing you can fix them in an oven.

Ingredients:

1	Sweet potato, large
4	Potato, medium
2-3	Beetroots, boiled
500g	Broccoli
	Olive oil
1 tsp.	Garlic paste
1/4 tsp.	Roasted curry powder

1/4 tsp.	Chili flakes
	Salt and pepper
20	Bamboo skewers

Method:

Fill a basin with cold water and allow your skewers to soak. This will prevent them from catching fire when you put them on the grill or in the oven. 

Put the fan oven on at 200 C (220C convection oven).

Peel the potatoes and cut into 2 cm dice. I made 20 such cubes. Each of the vegetables is going to have a different taste, thus you'll need two roasting dishes. One for the regular potato and one for the sweet one. You can't really just grill the potatoes on the skewers, that would take forever and the other vegetables would be over cooked. So I pre-baked them. I did this in the oven. The sweet potato I tossed in olive oil (less than 1 tablespoon), salt and the chilli flakes. The regular potato I tossed in olive oil, garlic paste (make it fresh) and salt. Put the potatoes in a baking dish and bake until just tender. You should be able to get a fork about halfway through. If you want to do this on a BBQ just wrap the cut and marinaded potatoes in foil and grill them.

If you use fresh beetroot you'll have to boil them until they are barely cooked. If you live in Germany you can buy precooked ones in the store. This will save you a lot of time, however, the quality of the beets may note be great. I always buy organic ones from Lidl. I've tried other ones but they don't taste good. 

Cut your beet into 2 cm dice, drizzle with olive oil and sprinkle with salt and roasted curry powder.

Wash your broccoli and cut into 20 pieces. Again drizzle with olive oil and sprinkle with salt and pepper. 

Once all the vegetables are ready skewer them and grill them for about 5 minutes. After this time some of the surfaces will start to burn giving it a nice "grilled" look. Then turn off the grill and put on the oven and leave for another 5 minutes or so. Just enough so that the broccoli is tender.

We found the broccoli a bit dry. That would have not been an issue if I hadn't forgotten to make a the dipping sauce! You can find the recipe here. Another nice accompaniment would be sauce hollandaise.