I love summer because I get to have lots of bbq’s! Being meat-free, I try to create interesting dips/sauces/marinades for the shed-load of veggies I eat. These veggie kebabs were eventually smothered in a Mexican-inspired coriander marinade; the taste is divine and so fragrant.
For the marinade, you will need; coconut oil, coriander, salt, pepper, ground cumin, paprika, chopped fresh ginger. Heat the oil a little so it melts, chop coriander and ginger and add a teaspoon each of the cumin and paprika (salt & pepper to taste), mix and cover veggies (chill for 1 hour) and griddle.
A beautiful, summer dish bursting with antioxidants.