Smoky BBQ skewers with beetroot, broccoli and corn
From the foundersAlexander Eriksson·Founder & CEO
Colourful vegetarian skewers with cooked beetroot, crisp broccoli and sweetcorn, glazed with a rich smoky BBQ sauce and topped with grated reduced-fat cheese.
Ingredients
2 servings
- 300 gcooked beetroot
- 300 gbroccoli
- 450 gpre-cooked corn on the cob
- 100 ggrated reduced-fat cheese 12%
- 1 mskrapeseed oil
- 4 mskBBQ sauce (ideally smoky hickory)
- 1 nypasalt and black pepper
How to make it
- 1
If using wooden skewers, soak them for about 10 minutes before grilling.
- 2
Cut the cooked beetroot into quarters. Cut the broccoli into large florets (keep a little of the stalk so they hold together on the skewer). Cut the corn cobs into thick rounds (about 2-3 cm wide).
- 3
Thread the beetroot, broccoli and corn alternately onto the skewers.
- 4
Brush the skewers with rapeseed oil and season all over with a little salt and pepper.
- 5
Grill the skewers over direct heat for about 8-10 minutes, turning regularly so the vegetables colour nicely and the broccoli is lightly charred but keeps its bite.
- 6
Brush on the BBQ sauce during the last 2-3 minutes of grilling so it caramelises without burning.
- 7
Take the skewers off the grill, arrange on a platter and immediately sprinkle over the grated cheese so it melts gently in the heat. Serve straight away.
Kitchen tips
- Don't grill the beetroot for too long, as it is already cooked; it only needs to heat through and pick up some char.
- If the broccoli feels too firm, blanch the florets in boiling water for 1 minute before threading them onto the skewers.
AI-generated content. Always verify ingredients and allergen information yourself.
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