Facebook Pinterest Google+ Twitter Email
Category: From the grill
Serving: 3-4
Preparation: 45

Peppers add color and luster to the skewers. The beauty of the ingredients and their flavors come through in every bite. A great way of sharing a windy Fall evening with loved ones.


Bamboo skewers- 5-6 each
Button Mushrooms- 500g
Yellow pepper- 1 each
Green Pepper- 1 each
Orange pepper- 1 each
Red onion- 1 each
Olive oil- 50 ml
Black pepper- to taste
Salt- To taste
Thyme (or) rosemary- 2 sprigs


1. Immerse wooden skewers in water for 1/2 an hour.
2. Cut the colored peppers and red onions into 3" cubes.
3. Gently shake the stem and remove the button mushroom caps. Scrub , wash under running water. Pat dry.
4. Place all the vegetables in a mixing bowl, add chopped thyme (or) rosemary, olive oil, cracked pepper and sea salt.
5. Gently massage the vegetables, till the olive oil and seasoning have coated.
7. Pierce onion peppers and mushroom caps in succession.
8. Place on a hot grill on a slant to get a nice charred mark, repeat the same on the other direction. Baste with herb oil if required. (2-3 minutes on each side)
9. Serve hot of the grill.

Serving Ideas

Leffe Brune with a two finger head.
Wrap it in warm tortillas.

Latest Recipes