Barbecued / Grilled Vegetables

• 1 stalk lemongrass
• 4 cilantro roots
• 1 red chile
• 16 small button mushrooms
• 4 red peppers, cubed
• 16 shallots, peeled
• 16 small new potatoes, par-boiled
• 4 teaspoons soy sauce
• 2 teaspoons oyster sauce
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• fresh ground pepper
• vegetable oil, for brushing

1. Peel the tough outer casing from the lemon grass.
2. Finely chop the white bulbous part of the stalk, discarding the fibrous remainder.
3. In a pestle and mortar or electric blender, grind the lemon grass, cilantro roots and chili into a fine paste.
4. Place the mushrooms, red pepper, shallots and new potatoes in a large bowl.
5. Add the lemon grass paste and mix well.
6. Mix in the soy sauce, oyster sauce, turmeric and cumin.
7. Season with freshly ground pepper.
8. Set aside to marinate for at least 1 hour.
9. Thread the vegetables alternately onto bamboo skewers which have been soaked in cold water for 1 hour.
10. Brush the vegetables with oil.
11. Cook the vegetable kebabs on a hot barbecue until tender, browning on all sides.

stalk lemongrass, cilantro roots, red chile, mushrooms, red peppers, shallots, potatoes, soy sauce, oyster sauce, ground turmeric, ground cumin, fresh ground pepper, vegetable oil

Taken from www.food.com/recipe/barbecued-grilled-vegetables-244549 (may not work)