These vegetable kebabs come with a tasty Far Eastern dressing.
2 onions, quartered
2 courgettes, cut into medium rounds
1 carrot, cut into thin rounds
1 corn on the cob, boiled for 10 minutes with a pinch sea salt, and cut into medium rounds
6 cherry tomatoes
Pitted black olives
Fresh rosemary, a few sprigs
1tbsp Clearspring Toasted Sesame Oil
1 1/2tbsp Clearspring Barley Miso or Clearspring Brown Rice Miso
2tbsp Clearspring Rice Mirin or Clearspring Mikawa Mirin
1. Place the vegetables and olives neatly on wooden skewers.
2. Blend the dressing ingredients, adding a very small amount of water to give a thick but pourable consistency.
3. Place skewers in parcels made of ovenproof paper or baking foil. Pour the dressing over the vegetables. Place some fresh rosemary sprigs (optional) inside each parcel then close tightly.
4. Bake in a preheated 200 C oven till soft (20-25 minutes). Serve with extra dressing.