SWEET AND SALTY VEGETABLE CONES

SWEET AND SALTY VEGETABLE CONES

You can enjoy these sweet and salty vegetable skewers three different ways: raw, dried or roasted. With a sweet and savory marinade, these skewers make a great quick bite, side dish or snack. You can serve them at the family dinner at home, as well as at a picnic or barbecue with friends.

Ingredients:

  • 8-12 wooden skewers;
  • 2 cups of mushrooms*;
  • 2 cups peeled and diced pineapple;
  • 2 cups of cherry tomatoes;
  • 1 small zucchini, cut into cubes;
  • 1 red, orange or yellow pepper, coarsely chopped;
  • 1 red, white or yellow onion, coarsely chopped.

Marinade:

  • 2 tbsp. tomato paste
  • 1/2 cup orange juice or pineapple juice (preferably freshly squeezed);
  • 1 tbsp. freshly squeezed lemon juice;
  • 1 tbsp. raw honey;
  • 1 tsp onion powder;
  • 1/2 tsp. garlic powder;
  • 1/2 tsp. paprika ;
  • 1/2 tsp. Atlantic Dulce Flakes;
  • 1/2 tsp. dried thyme ;
  • 1/4 tsp. chipotle chili powder (optional).

Method of preparation:

Soak wooden skewers in water for 15 to 30 minutes (skip this step if preparing raw skewers).

Arrange the chopped ingredients on the skewers and place them in dishes or on baking paper. Set aside.

In a small bowl, whisk together all the marinade ingredients until smooth. Coat each skewer liberally with the marinade. Marinate for at least 3 hours, preferably overnight.

If preparing raw skewers, serve them as is or dry them at 46°C for 2 to 3 hours.

If you want to prepare them roasted, heat the oven to 200°C and arrange the skewers on a baking sheet. Bake for 10-12 minutes until the vegetables are tender. Serve immediately.

*For mushrooms, wash and rinse well with warm or hot water before using. Do not use sticky or rotting mushrooms. This is a sign of oxidation and aging.

Advices:

Look for tomato puree that contains only tomatoes and no other ingredients, such as salt or citric acid.

Portion for 3 people.

You can find much more information about other healthy foods and recipes on our blog , as well as in Anthony William's books .

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