Peel and cube the pumpkin, place in a
small bowl and cover with boiling water. Blanch for 2-3 minutes, then
drain and refresh under cold water. Cut the onion into wedges, slice the
courgette the plantain and cut the aubergine and red and green peppers
into chunks. Trim the mushrooms. Place the vegetables, including the
pumpkin in a large bowl. Mix together
the lemon juice, oil, soy sauce, tomato juice, chili, grated onion,
garlic, herbs, cinnamon and black pepper and pour over the vegetables.
Toss together and then set aside in a cool place to marinate for a few
hours. Thread the vegetables on to eight skewers, using a variety of
vegetables on each to make a colorful display. Preheat the grill.
Grill the
vegetables under a low heat, for about 15 minutes, turning frequently,
until golden brown, basting with the marinade to keep the vegetables
moist. Place the remaining marinade, butter or margarine and stock in a
pan and simmer for 10 minutes to cook the onion and reduce the sauce.
Pour the sauce into a serving jug and arrange the vegetable skewers on a
plate. Garnish with parsley and serve with a rice dish or salad.
Serves 4
These kebabs are a delightful main dish
for vegetarians, or serve them as a vegetable side dish. You can use any
vegetable that you prefer. Just first parboil any that may require
longer cooking.
