Vegetable Kabobs With Peppercorn Sauce
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 24 mushrooms
- 16 cherry tomatoes (grape type will work too)
- 16 fresh basil leaves
- 2 zucchini, cut into 16 thick slices
- 16 fresh mint leaves
- 1 red pepper
-
To Baste
- 118.29 ml butter, melted
- 1 garlic clove, crushed
- 14.79 ml peppercorn, crushed
- salt, to taste
- 0 butter
- 44.37 ml brandy
- 236.59 ml cream
- 4.92 ml peppercorn, crushed
directions
- Thread veggies on to 8 skewers, soak in water if using wooden ones.
- Place the fresh basil leaves immediately next to the tomatoes, and wrap the mint leaves around the zuchini slices.
- Mix the basting ingredients in a bowl and baste them thoroughly.
- Cook the skewers on a medium hot BBQ turning and basting regularly until the veggies are just cooked.
- About 5-7 minutes.
- Heat the butter for the sauce in a frying pan, add brandy and light it.
- When the flames have died down, stir in the cream and peppercorns.
- Cook for 2 minutes, stirring all the time.
- Serve the sauce with the kabobs.
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RECIPE SUBMITTED BY
OMG I need to update this picture of Chippie :o) He's aged and gotten more into shape over the last 5 years. Stay tuned Chocolate Lab lovers, the very handsome Chippie will return soon.