Veggie Skewers with a Rugani Carrot & Pineapple Marinade


Serves 4

Prep Time: Overnight and 20 minutes

Cooking Time: 20 minutes



For the skewers:

  • 4 cups vegetables including onions, mushrooms, peppers, baby marrow, cherry tomatoes
  • 8 Bamboo skewer sticks/metal skewers

For the Marinade:

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup Rugani 100% Carrot & Pineapple Juice Blend
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic minced
  • 1 teaspoon basil, parsley & oregano (each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper



  • Wash and chop all veggies into 2 cm x 2 cm chunks.
  • Combine all marinade ingredients in a large Ziplock bag or in a bowl with a reusable lid.
  • Marinate overnight or for at least four hours before you plan to assemble the skewers.
  • On the day of the braai, soak the bamboo skewer sticks in water for an hour to keep them from burning on the braai.
  • Skewer the marinated vegetables onto the sticks, alternating between the different vegetables.
  • Cook on medium heat coals for 20 minutes or until just tender.



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