Chargrilled kebabs

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Chargrilled kebabs
serves 4
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

• 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.

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