Sundried Tomato-Marinated Prawn and Roasted Vegetable Skewers
For the marinade, heat the oil in a pan over medium heat. Add the onions and sauté until translucent, 5 minutes.
Ingredients
- <strong>MARINADE INGREDIENTS:</strong>
- 30ml (2 tbsp) olive oil
- 250ml (1 cup / 130g) onion, diced
- 30ml (2 tbsp) garlic, finely chopped
- 330ml (1⅓ cup / 215g) red pepper, finely chopped
- 75g sundried tomatoes in oil, finely chopped
- 30ml (2 tbsp / 40g) tomato paste
- 12,5ml (2½ tsp) salt
- 5ml (1 tsp) smoked paprika
- 25ml (5 tsp) lemon zest
- 60ml (¼ cup) lemon juice
- 25ml (5 tsp) thyme leaves
- <strong>SKEWERS INGREDIENTS:</strong>
- 24 Pescanova Mozambique banana prawns
- 100g baby onions, quartered
- 450g courgettes, cut into 1cm rounds
- 450g aubergine, diced 1cm x 1cm
- 300g yellow pepper, diced 1cm x 1cm
- <strong>TO SERVE:</strong>
- handful basil leaves
- 6 roosterkoek, toasted
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