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.
Tasks For kids
- Help cut vegetables into pieces (with adult supervision)
- Combine soy sauce, sesame oil, honey and garlic (Step 5)
- Thread vegetables onto skewers (with adult supervision)
- Sprinkle with sesame seeds
