Ingredients:

• 250 gms – Onions
• 250 gms – Eggplant (brinjals)
• 250 gms – Zucchini
• 250 gms – green, red and yellow Capsicums
• For the marinade:
• 100 ml – fish sauce
• 10 gms – garlic, minced
• 10 gml – Lemon grass, finely chopped
• For the satay sauce:
• 20 ml – fish sauce
• 80 ml – Coconut Milk
• 100 gms – Peanut Butter
• 1 tbsp – ginger, minced
• 1 tbsp – brown sugar1 tbsp – crushed Red Chillies

Method:

1. Cut the vegetables into 3 cm pieces and thread onto small wooden skewers.
2. Combine vegetables with the marinade ingredients.
3. Set aside for 30 mins at room temperature.
4. Heat a little oil in a frying pan.
5. Remove the vegetable satay sticks from the marinade and place them in the frying pan.
6. Saute for a while till they are cooked through.
7. Serve with satay sauce.
8. Satay sauce:
9. Place all the ingredients in a blender and blend to a smooth paste.