Vegetable Skewers with Peanut Tabbouleh
Recipe courtesy of Brampton ResortServes 4
Ingredients
1 eggplant
1 red bell pepper
1 yellow bell pepper
1 zucchini
½ red onion
1 ¾ uncooked long grain rice
4 cups water
13.5 oz. coconut milk
salt and pepper to taste
Tabbouleh
1 bunch parsley
2 ripe tomatoes
½ red onion
2 cloves garlic
3 tbs. chopped, roasted unsalted peanuts
1 medium hot chili
1 tbs. + 1 tsp. olive oil
juice of one lemon
Preparation
Dice the eggplant and dust with salt to draw moisture out, then set aside for 20 minutes. Dice the peppers, zucchini and onion. Wash salt off the eggplant before spiking all vegetables onto 12 skewers, alternating to achieve an attractive mix of colors and flavors. Grill until vegetables are lightly charred.
Wash the rice thoroughly. Pour rice and water into a saucepan, seal with a well- fitted lid and cook over a medium heat for 25 minutes. Fold coconut milk through rice.
Finely chop herbs, onion and garlic and dice tomatoes. Add peanuts, olive oil and lemon juice. Season to taste with salt and pepper. Place a bed of rice on each plate, top with skewers, and tabbouleh. Garnish with sliced red chili.
