Honey soy vegetable skewers

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A plate displaying a colorful array of skewers

4 serves

30 m

10 m

Ingredients

3 carrots (100 g each), cut into 2cm thick slices
2 zucchini (150 g each), halved lengthways
½ x 425 g can baby corn, rinsed and drained (110 g drained weight)
1 small red onion, cut into wedges
1 red capsicum (250 g), cut into 3 cm squares
1 tbs reduced salt soy sauce
2 tsp sesame oil
2 tsp honey
1 small garlic, crushed
2 tsp sesame seeds, toasted

Method

Step 1

Boil, steam or microwave carrot until just tender (don’t overcook). Drain. Cool slightly.

Step 2

Cut zucchini halves into 2 cm thick slices.

Step 3

Cut baby corn spears in half crossways. Cut onion wedges into 3 cm pieces.

Step 4

Thread zucchini, carrot, corn, capsicum and onion onto bamboo skewers. Arrange skewers in single layer in a large shallow dish

Step 5

Combine soy sauce, sesame oil, honey and garlic in a small bowl. Drizzle evenly over skewers. Turn skewers to lightly coat vegetables in sauce mixture.

Step 6

Heat a lightly oiled char-grill plate or barbecue plate until hot. Add skewers. Cook for 3-5 minutes on each side or until vegetables are lightly charred and tender.

Step 7

Transfer skewers to a serving tray. Sprinkle with sesame seeds.

Tips

To toast sesame seeds, stir seeds in a small dry frying pan over a medium heat until golden.
Soak bamboo skewers in cold water for 30 minutes before threading with vegetables. This helps to prevent them charring during cooking.