1 red pepper, cut into 2 X 2 cm pieces (s)
1 Red Onion, cut into quarters (s)
1 Aubergine, cut into 2 x 2 cm pieces (s)
1 Lime, zested & juiced (s)
1Tbsp Ras-el-hanout spice
2Tbsp Extra Virgin olive oil (2 Heb/2=1 Heb per person)
8 Shallots (s)
Cut the peppers, onion & aubergine into small pieces, marinade the aubergine in a bowl with olive oil & Res-el-hanout spice, mix well & cover, place in a fridge for at least 1 hr.
Soak any wooden skewers in water for at least 1 hr to prevent them burning, or use metal skewers.
Load the skewers with the ingredients in any order, pre-heat the grill & cook, brushing any marinade left over the veg, keep turning, until cooked & the veg has browned around the edges.
*Or place on an oven-proof dish & cook in a pre-heated oven, turning from time to time, until cooked.
Serve with either rice or couscous.
Credit: Pete’s Recipe Book
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