Appetizers Recipe Skewered Vegetables from Provence with herb sauce and baguette

Serves 4

Ingredients:
16 small button mushrooms
1 yellow pepper
2 small courgettes
2 onions
16 cherry tomatoes
5 sprigs thyme
1 spring rosemary
8tbsp (120ml) olive oil
Salt and freshly ground pepper as desired
2tsp (10ml) dried herbes de Provence (ProvenCal herbs)
8 wooden skewers

Ingredients for The Herb Sauce:
6 1/2oz (200g) sour cream
2tbsp (30ml) finely chopped parsley
2tsp (10ml) grated horseradish
1/2tbsp (8ml) lemon juice

Preparation:
1. Clean the mushrooms. Wash, trim, quarter and dressed the pepper, remove all the white inner membranes and cut them crossways into wide strips. Wash and trim the courgettes and cut into bite sized pieces. Peel and quarter the onions. Wash and dry the tomatoes.

2. Wash the thyme and rosemary and dry. Strip the leaves from their stalks and shop finely. Mix together the olive oil, Salt, pepper, herbes de Provece, thyme and rosemary. Reserve 2tbs (30ml) of the seasoned oil. Put the vegetables, onions and mushrooms into a bowl and add the rest of the seasoned oil. Mix and marinate for about 1 hour.

3. Then thread the vegetables, onions and mushrooms alternately onto the skewers. Grill for about 12-15 minutes, turning frequently and brushing the skewers with the rest of the seasoned oil.

4. For the herb sauce, mix all the ingredients.

Serve the skewered vegetables with herb sauce and baguette.

This recipe was published in 'Continental Cuisine - p4'.