Name: Vegetable Skewers with Satay Yoghurt Sauce
Prep time: 20 min
Cook time: 15 min
Ingredients: 16 small florets cauliflower, blanched; 4 yellow squash, quartered and blanched; 1 red capsicum cut into 2cm squares; 16 sugar snap peas, trimmed; 1 clove garlic, crushed; 2cm piece fresh ginger, grated; 1 tablespoon kecap manis; 2 teaspoons fresh lime juice; 1-2 teaspoons Thai red curry paste; 2 tablespoons crunchy peanut butter; 1 tablespoon ketcap manis; 1 tablespoon lime juice; 1 teaspoon honey; 1 cup light Greek style natural yoghurt

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Vegetable Skewers

Thread cauliflower, squash, capsicum and sugar snap peas onto 8 skewers. Mix garlic, ginger, kecap manis and lime juice together to make a marinade and pour over the skewers.
Refrigerate for at least 30 minutes.
Grill skewers until vegetables are tender and charred and serve with satay sauce.

Satay Sauce

Place curry paste, peanut butter, ketcap manis, lime juice and honey in a small saucepan. Stir over low heat until smooth and bubbling, then remove from heat and stir in yoghurt.

Satay Sauce

Tips & Hints:

Adjust the curry paste in the sauce to suit your taste.
These skewers are a great way to use up leftover bits of vegetables in the fridge, use whatever you have, simply par-cook some of the harder vegetables to reduce cooking time on the barbecue.
Add chicken or prawns to the skewers for a protein boost.

Vegetable Skewers

Thread cauliflower, squash, capsicum and sugar snap peas onto 8 skewers. Mix garlic, ginger, kecap manis and lime juice together to make a marinade and pour over the skewers.
Refrigerate for at least 30 minutes.
Grill skewers until vegetables are tender and charred and serve with satay sauce.

Satay Sauce

Place curry paste, peanut butter, ketcap manis, lime juice and honey in a small saucepan. Stir over low heat until smooth and bubbling, then remove from heat and stir in yoghurt.

Tips & Hints:

Adjust the curry paste in the sauce to suit your taste.
These skewers are a great way to use up leftover bits of vegetables in the fridge, use whatever you have, simply par-cook some of the harder vegetables to reduce cooking time on the barbecue.
Add chicken or prawns to the skewers for a protein boost.

Vegetable Skewers

Thread cauliflower, squash, capsicum and sugar snap peas onto 8 skewers. Mix garlic, ginger, kecap manis and lime juice together to make a marinade and pour over the skewers.
Refrigerate for at least 30 minutes.
Grill skewers until vegetables are tender and charred and serve with satay sauce.

Satay Sauce

Place curry paste, peanut butter, ketcap manis, lime juice and honey in a small saucepan. Stir over low heat until smooth and bubbling, then remove from heat and stir in yoghurt.

Tips & Hints:

Adjust the curry paste in the sauce to suit your taste.
These skewers are a great way to use up leftover bits of vegetables in the fridge, use whatever you have, simply par-cook some of the harder vegetables to reduce cooking time on the barbecue.
Add chicken or prawns to the skewers for a protein boost.

Ingredients

Vegetable Skewers

Satay Sauce

Method

Vegetable Skewers

Satay Sauce

Satay Sauce

Tips & Hints:

Vegetable Skewers

Satay Sauce

Tips & Hints:

Vegetable Skewers

Satay Sauce

Tips & Hints:

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Vegetable Skewers

Satay Sauce

Satay Sauce

Tips & Hints:

Ingredients

Vegetable Skewers

Satay Sauce

Method

Vegetable Skewers

Satay Sauce

Satay Sauce

Tips & Hints:

Vegetable Skewers

Satay Sauce

Tips & Hints:

Vegetable Skewers

Satay Sauce

Tips & Hints:

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Vegetable Skewers

Satay Sauce

Satay Sauce

Tips & Hints: