Barbecue
Grilled Veggie Skewers
Get your barbeques ready! We've got the perfect summer recipe for you! Grilled Veggie Skewers with Violife Mediterranean Style Block and Violife creamy dip!
![prep time]()
Cooking time30 minutes![preparation time]()
Prep time10 minutes![servings]()
Servings2 portions
FOR THE VEGGIE SKEWERS:
- 1 pack Violife Mediterranean Style
- 1 yellow pepper
- 1 courgette
- 140 g cherry tomatoes
- ½ a bunch of fresh mint
- ½ tbsp dried red chilli
- 1 lemon
- olive oil
- Flatbreads or pittas, to serve
FOR THE DIP:
- 1 Violife Creamy Original
- 1 cucumber, grated
- 1 handful mint, chopped
- olive oil
- Salt and Pepper, to taste
- Place 6 wooden skewers into a tray of cold water to soak.
- On a chopping board, cut the Violife Mediterranean Style Block into 2cm cubes, then add to a large mixing bowl.
- Carefully cut the pepper into 2cm pieces and add to the bowl.
- Cut the courgettes into half-moon slices and finely chop the mint leaves. Add to the bowl.
- Add lemon zest, chilli and olive oil. Season with pepper, then mix well to coat.
- Preheat the grill to high.
- Thread and divide the vegetable pieces between the skewers.
- Place onto the bbq and cook under the grill for 10-12 minutes.
- For the dip, add salt to the grated cucumber and squeeze until all liquids are gone in a sieve. Place in a bowl with other ingredients and mix.
- Serve the veggie skewers with the dip on the side and some flatbreads or pittas.
