what you need: 1 punnet round cherry tomatoes 2 medium size zucchinis 1 large red capsicum 200g button mushrooms 1/4 cup extra virgin olive oil 8 bamboo skewers*
what to do: Leave tomatoes & mushrooms whole Cut zucchinis into evenly sized pieces, not too large De seed capsicum & cut into similar size pieces Arrange vegetables onto skewers, alternating the reds & green & finishing with the mushroom on top. (cherry tom, zucchini, capsicum, mushroom) Brush vegetables with extra virgin olive oil Pre heat bbq to high heat Place skewers on bbq, turning frequently to avoid burning. Once they have coloured a little, turn heat down to low and cook a further 5-10mins depending on how crunchy you like your vegetables. Serve on a platter enjoy
*When using bamboo skewers soak first in cold water for 15 mins, this reduces splintering & burning ends of skewers when on bbq.
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