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Ingredients
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh rosemary leaves
- 1 red pepper, seeded and sliced into 2.5cm/1in pieces
- 1 green pepper, seeded and sliced into 2.5cm/1in pieces
- 1 yellow pepper, seeded andsliced into 2.5cm/1in pieces
- 1 courgette, sliced into 2.5cm/1in pieces
- 4 baby aubergines, quartered lengthways
- 2 red onions, each cut into 8 wedges
- salt and freshly ground black pepper
Instructions
- If using bamboo skewers, soak in cold water for at least 30 minutes
before using, to prevent them burning. - Put the peppers, courgette, aubergines and onions in a large bowl.
- In another small bowl, whisk together the lemon juice, olive oil, garlic
and rosemary. Season with salt and pepper, and whisk again. Pour the
mixture over the vegetables, and stir to coat evenly. - Preheat the grill to medium. Thread the peppers, courgette, aubergines
and onion alternately onto 8 skewers. Arrange the kebabs on the grill
rack, and cook for 10–12 minutes, turning frequently until the vegetables
are lightly charred. Serve hot.
