Barbecue Recipes

VEGETABLE KEBABS WITH PEPPERCORN SAUCE

Vegetables invariably taste good when cooked on the grill. You can include other vegetables in these kebabs, depending on what is available at the time.

INGREDIENTS
24 mushrooms
16 cherry tomatoes
16 large fresh basil leaves
2 zucchini, cut into 16 thick slices
16 large fresh mint leaves
1 large red bell pepper, cut into
16 squares

To BASTE
8 tablespoons (1 stick) melted butter
1 garlic clove, crushed
1 tablespoon crushed green peppercorns
salt

FOR THE GREEN PEPPERCORN SAUCE
4 tablespoons butter
3 tablespoons brandy
1 cup heavy cream
1 teaspoon crushed green peppercorns

SERVES 4

1. Thread the vegetables and herbs onto 8 bamboo skewers that have been soaked in water to prevent them from burning: Place the fresh basil leaves next to the tomatoes, and wrap the mint leaves around the zucchini slices.

2. Mix the basting ingredients in a bowl and baste the kebabs thoroughly. Cook the skewers on a medium-hot grill, turning and basting regularly, until the vegetables are just cooked— this should take 5—7 minutes.

3. Heat the butter for the green peppercorn sauce in a frying pan, then add the brandy and light it. When the flames have died down, stir in the cream and the peppercorns. Cook for 2 minutes, stirring constantly. Serve the sauce with the grilled kebabs.