Vegetables Recipes - Vegetable Kebabs with Hollandaise

Ingredients                                         

• 2 courgettes (zucchini), cut into short lengths

• 8 cherry tomatoes

• 8 button (pearl) onions

• 8 button mushrooms

• 1 green (bell) pepper, diced

• 15 ml/1 tbsp olive oil

• 15 ml/1 tbsp cider vinegar

• 15 ml/1 tbsp chopped basil

• Salt and freshly ground black pepper

• 225 g/8 oz/1 cup wild rice mix

• 2 eggs

• 30 ml/2 tbsp lemon juice

• A pinch of cayenne

• 100 g/4 oz/1/2 cup butter, melted

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Method:

1. Place al1 the vegetables in a shallow dish. Drizzle with the oil and vinegar and sprinkle on the basil and a little salt and pepper.

2. Toss well and leave to marinate for 30 minutes. Thread on to skewers. Grill (broil) for 5-8 minutes, brushing with the marinade and turning once or twice.

3. Meanwhile, cook the rice according to the packet directions. Drain, rinse with boiling water and drain again.

4. Whisk the eggs in a small pan with the lemon juice and cayenne.

5. Gradually whisk in the melted butter and cook, whisking all the time, liver a gentle heat until thick. Do Not allow to boil.

6. Arrange the kebabs on a bed of rice and serve with the Hollandaise sauce.