Grilled Veggie Kebabs
Ingredients
- Ingredients
- 2 Corn
- salt
- 1 pinch sugar
- 3 shallots
- 8 small Tomato peppers
- 8 Bell pepper
- 16 different colored Paper lantern chiles
- 2 Beets (vacuum-packed)
- olive oil
- 200 grams mixed Lettuce (such as Lollo Binaco, Lollo Rosso, lamb's lettuce and curly endive)
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 40 grams butter
Preparation steps
Remove the husks and silk from the corn on the cob. Bring a large pot of water to a boil, season with salt, add the sugar and corn on the cob and simmer for 15 minutes. Remove and drain.
Preheat the grill.
Peel the shallots and cut into quarters.
Rinse the peppers and chiles and pat dry. Cut the beets into slices.
Cut the corn into 2.5 cm (approximately 1 inch) wide pieces and alternately stick onto skewers with the chiles, shallots, peppers and beets. Brush with olive oil and grill, turning occasionally, for about 10 minutes.
Rinse the lettuce leaves, spin dry, trim, tear into bite-sized pieces and transfer to serving plates. Whisk the vinegar and 4 tablespoons oil together, season with salt and pepper and drizzle over the lettuce. Brush with skewers with melted butter, season with salt and serve with the salad.
