Grilled Vegetable Kebabs with Peanut–Mushroom Sauce
"Elevate your next barbecue with these vibrant, fire-kissed skewers drizzled in a decadent, velvet-smooth mushroom and peanut infusion."
Instructions
Slice the zucchini into rounds about 2.5 cm thick. Thread the zucchini, corn, mushrooms, and small onions evenly onto skewers, alternating for balanced cooking.
In a small bowl, mix the vegetable oil and lemon juice. Brush the mixture generously over all the vegetables.
Preheat a grill or barbecue to medium heat. Grill the skewers for about 10 minutes, turning them two to three times and brushing again with the oil and lemon mixture until lightly charred and tender.
To prepare the sauce, heat the frying oil in a pan over medium heat. Add the chopped onion and sliced mushrooms and sauté for about 8 minutes, stirring frequently, until soft and fragrant.
Transfer the onion and mushroom mixture to a blender and blend for about 30 seconds.
Add the peanuts and blend again until smooth.
Return the blended mixture to the pan. Add the water, soy sauce, and hot pepper sauce, then bring to a gentle boil.
Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Serve the hot vegetable kebabs with the warm peanut–mushroom sauce drizzled on top or served on the side.