Barbecued / Grilled Vegetables

Ingredients

• 1 stalk lemongrass
• 4 cilantro roots
• 1 red chile
• 16 small button mushrooms
• 4 red peppers, cubed
• 16 shallots, peeled
• 16 small new potatoes, par-boiled
• 4 teaspoons soy sauce
• 2 teaspoons oyster sauce
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• fresh ground pepper
• vegetable oil, for brushing

Directions

1. 1

   Peel the tough outer casing from the lemon grass. Finely chop the white bulbous part of the stalk, discarding the fibrous remainder.

2. 2

   In a pestle and mortar or electric blender, grind the lemon grass, cilantro roots and chili into a fine paste.

3. 3

   Place the mushrooms, red pepper, shallots and new potatoes in a large bowl. Add the lemon grass paste and mix well.

4. 4

   Mix in the soy sauce, oyster sauce, turmeric and cumin. Season with freshly ground pepper.

5. 5

   Set aside to marinate for at least 1 hour.

6. 6

   Thread the vegetables alternately onto bamboo skewers which have been soaked in cold water for 1 hour. Brush the vegetables with oil.

7. 7

   Cook the vegetable kebabs on a hot barbecue until tender, browning on all sides.