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Cover: The Gourmet Garden

Recipes with peppers

08Jul 12

Grilled Veggie Shish Kebabs

Grilled Veggie Shish KebabsThese grilled veggie shish kebabs make for a great starter for a party or buffet, and they are very quick to prepare as long as you remember to put the veggies in the marinade beforehand, as this is longest part of the preparation.  In fact, the longer they marinate, the better, so you could even get started on that the night before.

Another thing I love about them is that they also turn out great on a barbecue, so I finally have something aside from veggie burgers and sausages to take when I get invited to a barbecue at a meat-eater’s house.  Don’t get me wrong – I love my veggie burgers and all, but it’s nice to have something more for a change.

The recipe uses a Turkish-style marinade, but if you prefer, you can use your favourite marinade of choice.


What you’re going to need:

For the marinade:

  • 250ml olive oil
  • 65ml plain yoghurt
  • 1 small onion, finely chopped
  • 1tbsp lemon juice
  • 1tbsp thyme
  • Salt and pepper to taste

For the Shish Kebabs:

  • 8 wooden skewers that have been soaked in water for at least 30 minutes
  • 500 to 800g of any combination of the following ingredients, cut into bite-sized pieces:
    • cauliflower florets
    • cherry tomatoes
    • aubergine
    • firm tofu
    • green, red, or yellow bell peppers
    • mushrooms
    • new potatoes
    • red onion
    • yellow squash
    • courgette


What you have to do:


  1. Prepare the marinade by combining all ingredients and mixing well to blend. Set aside while you prepare the veggies.
  2. Thread the desired grilling ingredients onto the skewers.
  3. Place the skewers in a long shallow dish and pour the marinade over the top, cover, and marinate for 1 to 2 hours at room temperature.
  4. Preheat the oven to “broil.”
  5. Remove the skewers from the marinade and let any excess liquid drip off.
  6. Broil the skewers for 6 – 12 minutes, turning every few minutes, until lightly charred and cooked through.
  7. Watch carefully, as different ingredients may take different amounts of time to cook.
  8. Remove the skewers from the oven and place them on a serving platter.
  9. Pour any extra marinade over the skewers.
  10. Serve hot.


Preparation Time:  30 minutes plus 1-2 hours marinating

Cooking Time: 10 minutes

Serves:  4

Difficulty: Medium

Note: One of my favourite side dishes at a barbecue is a fancy potato salad like these minty jersey royals with chives and lemon butter. It goes nicely with burgers – both veggie and otherwise!

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14Apr 12

Spinach and Bell Pepper Potato Salad

Spinach and bell pepper potato saladFull of colour, slightly spicy and a bit tangy, this spinach and bell pepper potato salad makes for a great side salad to go with your main course, or can easily be set up on some Melba toast as a unique hors d’oeuvre for your next party.  In fact, I did just that for a party at my house a few months ago, and the verdict was a unanimous thumbs up from all my guests!  (For a lighter side without potatoes, try this roasted pepper and goat’s cheese salad.)

The original recipe also called for two hard-boiled eggs, but I’ve never really been a fan and decided to leave them out in my version.  However, if you prefer, you can go ahead and crumble some into the mix.


What you’re going to need:

  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 medium onion
  • 600g potatoes
  • 75g fresh spinach leaves
  • 1 bunch fresh basil
  • 2tbsp lemon juice
  • Pinch of cayenne pepper
  • 65ml olive oil
  • 1tbsp small capers


What you have to do:

  1. Preheat oven to 245ºC.
  2.  Wash the bell peppers, cut in half and trim the white part and seeds.
  3.  Place the pepper halves on a baking sheet with the cut sides down.
  4.  Peel the onion, cut in half, and place on the baking sheet with the cut sides down.
  5. Bake the vegetables 20 minutes in the oven until the skin on the peppers blisters. Let the peppers stand briefly, then peel, and cut into strips. Also cut the onion into thin strips.
  6. While the vegetables are cooking, wash the potatoes, and cook covered over medium heat 20-30 minutes in a little water. Don’t let them get too tender.
  7. Drain, wait until they’re cool enough to handle, peel, and dice.
  8. Trim the spinach well and wash thoroughly in cold water. Allow to drain very thoroughly or spin dry.
  9. Wash the basil and break the leaves into smaller pieces.
  10.  Combine the lemon juice with the salt, pepper, and cayenne pepper. Vigorously beat in the oil.
  11.  Combine the potatoes, bell pepper strips, onion strips, dressing, and basil. Add seasoning if necessary. Lay out the spinach leaves on a serving dish or four plates. Arrange the potato salad on top, sprinkle with capers, and serve.


Preparation Time:  10 minutes

Cooking Time: 50 minutes

Serves:  4

Difficulty: Medium

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