Barbecued mushroom & tortelloni kebabs

If the weather's miserable, don't despair, these vegetarian kebabs can just as easily be made under the grill indoors

Preparation time: 10 minutes (+ soaking time for skewers)
Cooking time: 4 minutes
Serves: 4

262 kcals per serving
15g fat content

What you need:

• 100g pkt mange tout
• 700g (1½ lb) closed cup mushrooms
• 16 vegetarian tortelloni (cooked)
• 8 cherry tomatoes
• 8 x 15cm wooden skewers

Marinade

• 1 clove garlic, finely chopped
• 5ml (1 teasp) dried herbes de provence
• 2.5ml (½ teasp) smoked paprika
• 5ml (1 teasp) tomato puree
• 15ml (1 tablesp) balsamic vinegar
• 90ml (6 tablesp) olive oil

What you do:

1. Soak skewers in cold water for 1 hour to ensure they do not burn when grilling kebabs.
2. Push the vegetables on the skewers in following order: mange tout, mushroom, tortelloni, mushroom, tomato, mushroom, tortelloni, mushroom and mange tout.
3. Mix the marinade ingredients together and brush the kebabs.
4. Cook on the barbecue or under a hot grill for 3-4 minutes on each side until the tomatoes soften and the tortelloni are slightly crisp.
5. Serve with a green salad

Recipe created by the Cordon Vert cookery school

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