Regal Salmon Kebabs with Chargrilled Vegetables and Pasta Salad
Submitted by: Regal Salmon
- 1 red pepper (capsicum)
- 1 yellow pepper (capsicum)
- 4 zucchini (courgettes) ends trimmed
- 1 red onion, peeled
- 200g button mushrooms
- 1 cup cherry tomatoes
- olive oil for brushing
- 1/4 cup basil leaves, torn
- 1 pack Regal Salmon Kebabs (seasoned)
- 400g spaghetti, cooked al dente
- 1/4 cup grated parmesan cheese
Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- sea salt
- To prepare the vegetables, halve the peppers and remove the seeds and membrane.
- Place cut side down onto a grill tray and cook under a hot grill until they char and the skins blister. Allow to cool, then peel away the skin and cut into bite-sized pieces.
- While the peppers cool, slice the zucchini. Cut the red onion into eighths, leaving the root end on to keep the onion intact. Place the zucchini, mushrooms, onions and cherry tomatoes on a lightly oiled grill tray.
- Brush or spray the vegetables with olive oil and cook under a hot grill until the vegetables are slightly charred and softened.
- Gently toss the grilled vegetables with the spaghetti, parmesan cheese and dressing, then spoon into a serving dish. Scatter the torn basil leaves over the salad. Serve this alongside Regal Salmon Kebabs with your favourite country style bread.
Email 
Add to Delicious 
Digg this 
Share on Facebook 
Reddit 
Stumble It 
Tweet It