Grilled vegetable skewers with ranch dressing
- 3 tbsps vegetable oil
- 4 corn on the cobs
- 2 large green peppers
- 2 large red onions
- 12 mini portabello mushrooms
- 200 ml Hellmann's® Vegan
- 1 tbsp finely chopped chives
- 2 tsps garlic powder
- 1 small onion peeled and finely diced
- dried pul biber chilli flakes to serve
Fill a large saucepan with boiling water and add the corn on the cob, cook it for about 8 minutes and then drain and refresh in some icy water. Cut them into 5cm rounds.
Cut the peppers into chunks. Half the onions and then cut across in half again, then separate into petals.
Preheat the oven to 200C fan. Use 6 metal skewers and skewer the corn, peppers, mushrooms and red onions. Drizzle them with oil over a large roasting tray and stick in the oven for about 25 minutes, turning from time to time. Otherwise, weather allowing, do this over a barbecue outside!
For the ranch dip, mix the mayo with the rest of the ingredients and season to taste.
Sprinkle the chilli over the veg and serve alongside the ranch dip as part of a bigger feast.