Utilise leftover veggies in your fridge or from the garden with a quick and easy grilling,  and pair it perfectly with a side of creamy, cheesy goodness – jalapeno queso!

Preparation: 20 mins Cook time: 20 mins  Serves: Four

Ingredients

Vegetable Skewers

• 2 yellow capsicums, chopped
• 2 zucchini, unpeeled and chopped
• 1 small eggplant, chopped
• 250g of cherry tomatoes, cut in half
• 1/2 red onion, chopped

Marinade

• 4 tbsp rice bran oil (for higher smoke point)
• 2 cloves garlic, finely chopped
• ½ tsp cayenne pepper (or to taste)
• 1 tsp ground cumin
• 1 tsp ground sweet paprika
• 1 tsp ground coriander
• ½ tsp chilli flakes, optional
• Salt and pepper, to taste

Jalapeno queso

• 2 tbsp rice bran oil or butter
• 2 cloves garlic, finely chopped
• 4 spring onions, finely chopped (set aside green part for garnishing)
• 2 tbsp pickled jalapenos, drained, roughly chopped, add more for extra heat
• 300g sour cream, reserve 100g for serving
• 120g cheddar cheese, shredded
• Handful of coriander
• Salt and pepper

Method

1. Soak wooden skewers for 30 minutes.
2. Chop vegetables into equal sizes for even cooking.
3. Alternate colours on the skewers and leave space in between vegetables for heat to circulate. Cap the skewers with onions on the end.
4. In a bowl, mix all ingredients for the marinade together.
5. Place skewers in a large rectangle dish, brush marinade over skewers.
6. Preheat barbecue grill (or grill plate) to medium-high. Once hot, add skewers and grill.
7. Turn skewers and brush with marinade until vegetables are charred and soften.
8. Test eggplant with a knife before removing it from the grill.

Jalapeno queso

1. Heat oil in a pot over medium heat and sauté spring onion (white part) and garlic until translucent.
2. Add jalapenos, sour cream and cheese, stirring until cheese melts, and mixture thickens. Seasons with salt and pepper
3. Garnish with coriander and serve skewers with con queso dolloped over or for dipping.