Roasted or BBQ Vegetable Kebabs Recipe

A summer barbecue favourite, these are perfect served alongside a balanced main meal or enjoyed as a tasty snack on their own.

Ingredients:

2 baby eggplant, sliced
1 medium zucchini, sliced
1 red capsicum, cut into thick chunks
4 yellow squash, quartered
punnet of cherry or grape tomatoes
250g button mushrooms, halved

Method:

Soak wooden skewers in water for 30mins to prevent burning.
Thread vegetable pieces onto skewers, starting and ending with mushrooms.
Brush lightly with olive oil and a little balsamic vinegar.
Roast in a 200°C oven, or cook on BBQ grill plate turning occasionally, until lightly brown on all sides.