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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? cources run for 2,3 and 4 days and the college is open also to non-members.