veggies

“I’ll get veggies. There’s a shish-ka-bab barbeque vendor beside the meat pie,” Elyse said.

This would also work really well with steak.

Ingredients

Sauce

• 3 tablespoons olive oil
• 3 medium shallots, finely chopped
• 1-inch piece lemongrass
• 1 cup soup broth
• 2-inch piece fresh ginger, finely chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 tbsp lemon thyme
• 1 tsp celery salt
• Salt and pepper, to taste

Skewer

• Peppers cut in 1.5 inch squares
• Button Mushrooms or large mushrooms cut in half
• Zucchini cut into cubes

Instructions

1. In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often.
2. Add the soup broth, the grated or finely chopped ginger, then turn the heat up to high. Boil off the soup broth by half, about 5 minutes. Turn off the heat, add the lemon juice and lemon thyme, one tablespoon of celery salt, and taste for salt—add some table salt if you need it.
3. Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.
4. Place on pre-prepared skewers with vegetables with a sauce brush.
5. Cook skewers on the preheated grill until vegetables are tender and lightly charred, turning and basting vegetables with remaining sauce occasionally, 10 to 15 minutes.