Baby Potato, Courgette and Red Onion Skewers with Herbed Yoghurt Dip Recipe
Bettina says: “I love the combination of new potatoes, courgettes (zucchini) and onion in this recipe. This barbecue dish is very easy to put together to celebrate any occasion. It’s also practical because you can simply pre-prepare it at home and bring it along to a gathering!”
Makes:
6
Ingredients
- 500 g (1 lb 2 oz) baby pearl potatoes
- 1 large courgette (zucchini)
- 1 red onion, cut into quarters
For the green basting oil:
- 60 ml (2 fl oz/¼ cup) olive oil
- 30 g (1 oz) flat-leaf parsley leaves, chopped
- 1 garlic clove
- Pinch of salt
For the yoghurt dip:
- 200 g (7 oz/scant 1 cup) plant yoghurt
- 1 tablespoon plant mayonnaise
- 1 tablespoon chopped mint leaves
- 1 tablespoon chopped flat-leaf parsley leaves
- ½ small shallot, finely chopped
- Zest and juice of 1 lime
- Pinch of salt and pepper
Method
1. Prepare and heat up the barbecue.
2. To make the green basting oil, blitz all the ingredients in a food processor or blender until well mixed.
3. Chop the courgette into slices that are the same width as the baby potatoes.
4. Push the vegetables onto skewers, alternating the courgette slices with the wedges of red onion and potatoes.
5. Using a basting brush, baste the skewers with the green oil, covering each side, then cook on the barbecue for 10–15 minutes, or until the potatoes are cooked through.
6. Keep basting the skewers with the remainder of the green oil while they are still on the barbecue, turning occasionally.
7. While the skewers are cooking, mix all the ingredients for the yoghurt dip together in a bowl and set aside.
8. Once the skewers are ready, serve with the herbed yoghurt dip on the side.
Recipe extracted from Celebrate: Plant Based Recipes for Every Occasion by Bettina Campolucci-Bordi (Hardie Grant, £20) Photography: Louise Hagger
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