Christmas in Australia feels very different from the UK, coming in the middle of the summer. With temperature in the mid-20s C, the only ice you’ll need to deal with is the type that clinks in your martini glass as you relax on the sun deck. It’s more a case of barefoot on warm sand, than Jack Frost nipping at your toes. One definite advantage is having the barbecue as a cooking option while entertaining over the holiday period.
This dish is intended to be served as a vegetable side to a seasonal main, like turkey, fish or ham, and alongside roast potatoes. My photo below shows my prepped and skewered veg from the first time I made this. Since then, as you will see from the ingredients list below, I have added a few further types of veg.
My next photo shows the skewers cooking, alongside some meaty mains. The veg will soften and caramelise on the grill, the edges gently charring over the flame.
Once chargrilled, the sharpness of the feta cheese will complement the sweetness of the veg, with the balsamic vinegar giving just the right amount of sourness in the dressing. See my main photo above for the end result.
Servings
Alongside a seasonal roasted main like turkey, fish or ham, and roasted potatoes, this will serve as an extra side veg dish for up to 8 people.
Timings
15 mins prep, 20 mins grilling time.
You Will Need
- 1 red, 1 green and 1 yellow pepper
- 1 aubergine
- 2 red onions
- 2 courgettes
- 1 butternut squash
- oil to drizzle
- 400g feta cheese
- a good sprinkle of balsamic vinegar
- 9 – 10 barbecue skewers
- a bottle of craft beer to drink while bbq-ing (of course!)
Method
- Soak the skewers in cold water for about 10 mins. This will help stop them burning while cooking.
- While the skewers are soaking, cut the peppers and aubergine into pieces roughly 1-2cm square.
- Cut the courgettes into discs around 0.5 – 1 cm thick.
- Cut each of the red onions into 8 segments, so that each segment is still joined to the root end. This will help the onion layers hold together while cooking on the skewer.
- Peel the squash and discard the seeds and pith. Cut into cubes with sides roughly 1 – 2cm in size.
- Thread all the veg pieces on to wooden skewers and drizzle the oil over.
- Cut the feta into 1cm sided cubes, and set aside till the veg has cooked.
- Fire up the barbecue and, when it’s nice and hot, lay the skewers on the grill. Turn every so often until the veg has softened and the edges are nicely charred – likely to be around 20 mins.
- Remove from the grill. Scrape all the veg off into a warmed bowl, using a fork.
- Add the feta cubes and the balsamic, and give it a good stir so the ingredients are mixed well. See my main photo above for the end result.
- Serve alongside the rest of your meal.
Customise it!
Don’t have access to a barbecue? Or is it just a UK summer and too cold outside? Understood – I’ve been there lots of times! Not to worry – roast the veg in the oven at 180c for 30 mins, then mix with the feta and balsamic.
Talking of the weather, this post seems an appropriate time to add this Aussie classic to the ADK Playlist: Crowded House with Weather With You.
Whatever you’re cooking and wherever you are, have a great Christmas!
A Different Kitchen 