Grilled vegetable skewers with ranch dressing

Name: Grilled vegetable skewers with ranch dressing
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Greek
Ingredients: 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

PREP TIME

10 mins

COOKING TIME

35 mins

SERVES

6 PEOPLE

Crisp air and dark evenings make for the perfect excuse to host a cosy night in.

INGREDIENTS

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

Amount per Serving

Title	Amount per Serving
Energy	286.35 kcal
Protein	7.14 g
Sugar	19.56 g
Fibre	5.21 g
Fat	13.67 g
Saturated fat	5.4 g

METHOD

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.