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Spicy vegetable skewers

Spicy vegetable skewers

This recipe can be adapted for year-round eating, using whichever delicious seasonal vegetables you like

  • Feeds 2Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2095kj 500kcal
  • Fat
    Med 30%
  • Saturates
    Low 17%
  • Sugar
    Low 30%
  • Salt
    Low 30%

% of adult’s reference intake | Carbohydrates per serving : 59g


  • 1/2 red onion, cut into wedges
  • 1/2 aubergine, cut into chunks
  • 4 mushrooms, halved
  • 1/2 red pepper, quartered
  • 1 courgette, cut into chunks
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin seeds
  • 1 1/2 tbsp Co-op olive oil
  • 100g Co-op basmati rice
  • 1/2 mango, diced
  • 1 tomato, diced
  • 2 tsp red wine vinegar
  • 2 tsp Co-op mango chutney
  • 40g cashew nuts


  1. Put all the veg into a large bowl, and sprinkle the spices over the top
  2. Stir together well, then drizzle over the olive oil and toss again to coat
  3. Divide the veg evenly between 4 metal skewers (or wooden ones soaked in water for 30 mins)
  4. Grill on a high heat for 20 mins, turning halfway through cooking
  5. Meanwhile, cook the rice according to the pack instructions, and stir together the mango, tomato, vinegar and chutney
  6. Gently toast the cashews in a dry pan, until golden brown
  7. Divide the rice between 2 plates, scatter over the cashews and lay the skewers on top
  8. To serve, spoon on a bit of the salsa

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