Vegetable Kabobs With Peppercorn Sauce - cooking recipe

Ingredients

24 mushrooms
16 cherry tomatoes (grape type will work too)
16 fresh basil leaves
2 zucchini, cut into 16 thick slices
16 fresh mint leaves
1 red pepper
To Baste
1/2 cup butter, melted
1 garlic clove, crushed
1 tablespoon peppercorn, crushed
salt, to taste
butter
3 tablespoons brandy
1 cup cream
1 teaspoon peppercorn, crushed

Preparation

Thread veggies on to 8 skewers, soak in water if using wooden ones.
Place the fresh basil leaves immediately next to the tomatoes, and wrap the mint leaves around the zuchini slices.
Mix the basting ingredients in a bowl and baste them thoroughly.
Cook the skewers on a medium hot BBQ turning and basting regularly until the veggies are just cooked.
About 5-7 minutes.
Heat the butter for the sauce in a frying pan, add brandy and light it.
When the flames have died down, stir in the cream and peppercorns.
Cook for 2 minutes, stirring all the time.
Serve the sauce with the kabobs.