Vegetables
Recipes - Vegetable Kebabs with Hollandaise
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
Method:
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.
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.
Meanwhile, cook the rice
according to the packet directions. Drain, rinse
with boiling water and drain again.
Whisk the eggs in a small pan
with the lemon juice and cayenne.
Gradually whisk in the melted
butter and cook, whisking all the time, liver a
gentle heat until thick. Do Not allow to boil.
Arrange the kebabs on a bed
of rice and serve with the Hollandaise sauce.
Vegetables
Recipes - Vegetable Kebabs with Hollandaise
