Barbecued vegetable magic


I have already sung the virtues of the barbecue this summer, but here it goes again!  It just keeps getting better.

I love new potatoes, the fluffy light texture the simplicity of just boiling them, and of course the indication that it is summer.  But I have found children aren’t so tolerant of the repetition.  So we had a go at a variation that we had done last year – new potatoes on kebab sticks, and basted and cooked on the barbeque, as per the recipe below.  The basting always helps with the enjoyment of any addition on the skewer.

Whiler preparing them, we came up with a family challenge – how many other vegetables could you get on the kebab skewer?  How many different colours can you get?

Don’t be put off by vegetables that may be too hard to skewer – put them in the pot with the potatoes (even just for 5 minutes) to soften them a little.

Here’s what made it on to our skewers.

  • Capsicum – great way to get colour variation
  • Mushroom
  • Carrot – a little time in the pot before hand
  • Kumara – as above
  • Beetroot
  • Baby tomatoes
  • Broccoli floret
  • Red onion – although the adults only ate these, it is good for children to keep trying vegetables they ‘don’t like’.  Familiarity helps with acceptance.
Miss four was pretty keen to get some avocado on there – interesting addition taste-wise, and a challenge to keep on the skewer, but full points for enthusiasm!

Potato and corn kebabs - use as a base and see what you can add

Use waxy textured potatoes so they hold together when they are cooked.

Serves 4

16-18 small new season boiling potatoes 2 cobs of corn, husked 2 Tbsp vegetable oil ¼ cup orange juice 2 Tbsp soy sauce 1 clove garlic, crushed 4-6 kebab skewers

Use potatoes whole if they are ‘bite-sized' or cut in half. Simmer potatoes for 10-12 minutes or until tender. Cut corn cobs in to 2 cm thick slices. Thread potato and corn alternately onto kebab sticks. Make basting mixture by blending oil, orange juice, soy sauce and garlic. Brush kebabs with the basting mixture. Barbecue or grill for 8-10 minutes turning and frequently brushing with oil or the basting mixture. The kebabs are cooked when they are golden brown – don't let them dry out.

Note: If using bamboo kebab sticks, soak them in water for about 30 minutes before threading with the vegetables.

And for the little ones – snap the sharp end of the skewer off before eating….