BARBEQUE Recipes by Christian Gott
VEGAN MISO GLAZED ROASTED VEGETABLES AND AUBERGINE KEBABS
What better way to celebrate summer with lots of seasonal produce ? These delicious aubergine skewers are great grilled but even better on the BBQ . The miso and sesame glaze gives a smoky , umami-packed flavour , enhancing the BBQ flavours .
INGREDIENTS
• 1 Aubergine , cut into chunks
• 1 large Red Onion , peeled and cut into chunks
• 2 large Courgettes , washed and cut into chunks
• 2 large Peppers , cut into chunks
• 10 large Button Mushrooms
• 4 tbsp Miso Paste
• 4 tbsp Light Soy Sauce
• 3 tbsp Golden Syrup
• 3 tbsp Sesame Oil
• Juice of two limes , freshly squeezed
• 2 cloves of Garlic , peeled and finely crushed
• ½ tsp Ground Coriander
• ¼ tsp Chilli Flakes
• A small handful of freshly chopped Coriander
• 1 tsp toasted Sesame Seeds
METHOD 1 . Place the aubergine into a colander in your sink and sprinkle with salt . Leave for ten minutes to drain . Remove from the colander and pat dry with kitchen paper . This will make the aubergine less bitter . 2 . Light up your BBQ or preheat your oven to 400F / 200C / Gas Mark 6 , and in a medium bowl , whisk the marinade ingredients together . Place the aubergine and other vegetables into a plastic tub and add three-quarters of the marinade . Cover with a tight-fitting lid and shake to cover the vegetables with the marinade . Transfer to the fridge for around an hour or two . 3 . Carefully slide the marinated vegetable onto soaked wooden skewers , place it on the BBQ , cook for five to six minutes , and then turn over to ensure the vegetables are evenly cooked . Cook for five or six minutes and baste with a little of the remaining marinade . 4 . Once cooked , brush with the remaining marinade and garnish with the coriander and sesame seeds . Serve with cauliflower rice or a mixed bean salad .
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