Grilled vegetable kebabs paired with a creamy avocado dressing for a refreshing and satisfying vegetarian option.
1 bunch fresh coriander stems removed 20 portabellini mushrooms, whole 4 large marrows sliced into chunks Place all ingredients into a mini food processor / blender. If you like a little heat - add half a deseeded jalapeño to the avocado dressing for a spicy version.
When preparing the vegetables - aim to slice them all into similar sizes for even cooking. Thread the vegetables onto 8 kebab sticks, alternating veggies as you go. Cook the kebabs on the braai, turning occasionally for even charring. Serve the kebabs with the creamy avocado dressing for plenty of swishing and dipping.
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