Recipe - Greenhouse Kebabs

1 Aubergine (eggplant)
1 lg Red or yellow pepper
3 Courgettes (baby zucchinis)
6 small Onions
12 small Cap mushrooms

FLAVOURINGS
4 tablespoon Lemon juice
4 tablespoon Peanut oil
2 tablespoon Honey
Coriander seed,coarse ground
Coarsely ground black pepper

FOR THE SAUCE
2 One half ounce Peeled onion
2 Garlic cloves
5 tablespoon Peanut butter
2 tablespoon Peanut oil
1 One half tablespoon Honey
1 One half tablespoon Lemon juice
1 teaspoon Coriander seeds
Three fourths teaspoon Chili powder
2 teaspoon Anchovy essence

Cut the aubergine and pepper into chunks; cut the onions into wedges; slice
the courgettes into 1to 11/2inch lengths; leave the mushrooms whole. Mix
together all flavouring ingredients. Toss the vegetables in the
flavourings and marinate for 2 to 4 hours.
The sauce should be partprepared well ahead. Chop the onion and garlic
roughly, then whizz them in a foodprocessor or blender with the coriander
seeds. Add the chili, oil and anchovy essence and whizz again. Add the
peanut butter, lemon juice and honey and process once more. Scrape the
puree into a small saucepan, cover and set aside for at least 1 hour before
cooking.
Thread the vegetables on to skewers and grill under moderate heat for
1015 minutes, basting with the marinade liquid as necessary. Meanwhile,
add 5 tablespoons warm water to the pan of sauce and set it over medium
heat. Cook at a steady bubble, stirring often, until the sauce is hot and
aromatic. Reduce heat to a very low and cook for a few minutes longer,
adding more water if necessary to achieve a good creamy consistency, and
adjust seasoning to taste. Hand round the sauce separately.