Vegetables Sticks

A vegetable snack for your lunch box or picnic.



These toothpick-sized vegetable sticks are a variation on grilled vegetables. As finger food, they can be a portion of your barbecue menu, your picnic or lunch boxes; or they can be served as a canapes.

The vegetable selection is seasonal: here are pepper, courgette, aubergine, shallots (not for Fodmap or Paleo diets) and fresh basil leaves.

Diets for which Vegetable Sticks are suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegan and Vegetarian.

Ingredients

Preparation: 10 mins | Cooking: 10 mins| Serves: 24 pieces

2 courgettes*
1 aubergine
1 red pepper
3 shallots
24 basil leaves
1 tbsp olive oil
1 tsp cracked black pepper

24+ toothpicks, wooden

Method

PREHEAT the grill to medium/hot.
SLICE courgettes into narrow pieces.
SLICE aubergine into 1.5cm (1/2 inch) slices and cut each slice into smaller pieces, a suitable size to thread.
SLICE pepper in half, remove the seeds and slice into smaller pieces, a suitable size to thread.
PEEL the shallots, halve and then cut into smaller pieces, ie a suitable size to thread.
THREAD a piece of each vegetable (and herb if using) onto each tooth pick.
GREASE a baking tray and lay on the vegetable sticks.
GRILL for 3 minutes on each side.
GRILL for longer if necessary. (If the vegetables require further cooking but not under direct heat place them on a lower rung of the cooker. On a barbecue move the toothpicks to a cooler portion of the hotplate.)

Serve

– Canape, picnic or packed lunch.

Notes

* Add vegetables that are seasonal and appropriate for the diet.

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