Ingredients
Dressing
Method
1.To make dressing, place garlic, dukkah, rind and oil in screw-top jar; shake well.
2.Combine shallots, tomatoes, zucchini and half the dressing in large bowl.
3.Place beetroot in medium saucepan, cover with cold water; bring to the boil. Boil for 15 minutes; drain, cool. Using disposable gloves, squeeze skins from each beetroot.
4.Thread shallots, tomatoes, zucchini, beetroot and bay leaves onto 12 metal skewers; season.
5.Cook brochettes on heated oiled barbecue (or grill or grill pan) about 15 minutes or until vegetables are tender.
6.Serve brochettes drizzled with remaining dressing.
Cut vegetables the same size for even cooking. If you have time, the shallot mixture will develop more flavour if it’s covered and refrigerated overnight. Serve with yoghurt.
Note
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