Chargrilled Vegetable Skewers

Makes 24 Pieces.


Ingredients:

• 24 bay leaves
• 12 button mushrooms, cut in half
• 1 yellow capsicum, cut into 2 cm pieces
• 1 red capsicum, cut into 2 cm pieces
• 1 zucchini, cut into 2 cim pieces
• 1 small red onion, cut into 2 cm pieces
• 1/2 cup (125 ml) olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
• 2 teaspoons fresh thyme

Concasse:

• 1 tablespoon olive oil, extra
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 425 grams can chopped tomatoes
• 4 tablespoons torn fresh basil

Procedure:

1. Thread 24 skewers in the following order: bay leaf, mushroom, yellow capsicum, red capsicum, zucchini and onion, then put in a large flat non-metallic dish and season with salt and cracked black pepper.
2. Place the oil, lemon juice, garlic and thyme in a small bowl and mix together.  Pour over the skewers and marinate for 20 minutes.
3. Meanwhile, to make the concasse, heat the extra oil in a small saucepan, add the onion and cook for 5 minutes, or until soft.  Add the garlic and cook for 30 seconds, then add the tomato.  Simmer for 10-15 minutes over medium heat, then add the basil.  
4. Cook the skewers on a hot barbecue hotplate or chargrill pan for 3 minutes each side, or until golden, brushing occasionally with the marinade.  Serve with the concasse.

-Lifted from Finger Food Periplus 2010