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VEGETABLE KEBABS WITH RICE AND SALSA DIP

Ingredients:

A selection of seasonal vegetables, e.g. cobs of corn, tomatoes, peppers

30ml/2tbsp vegetable oil

50g/2oz rice per person

Sauce:

2 shallots, peeled and quartered

60ml/4tbsp mango chutney

1 garlic clove, crushed

1 red chilli, de-seeded

10ml/2tsp soft brown sugar

10ml/2tsp cider vinegar

45ml/3tbsp soy sauce

few drops Tabasco sauce

90ml/6tbsp olive oil

Vegetables and dips
Method:

  1. Cut vegetables into even sized pieces.
  2. Thread vegetable pieces onto metal or wooden skewers.
  3. Brush with vegetable oil.
  4. Cook under a preheated grill, 5-10 mins turning frequently, brushing with oil if necessary.
  5. Serve with rice and the salsa dip.

To make salsa dip: Place all ingredients in the food processor and blend for 30 seconds. Refrigerate until required. 

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.