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VEGETABLES

Marinated vegetables work beautifully on skewers. Use the combination below, or add halloumi, paneer or tofu. I like a good mixture of colours and texture on skewers, and would usually go for the following:

WHAT TYPE?

150g whole baby chestnut mushrooms

200g baby courgettes, cut into 1.5cm squares

1 red pepper, cut into 1.5cm squares

1 yellow pepper, cut into 1.5cm squares

300g whole cherry tomatoes

1 red onion, cut into small wedges

1 aubergine, cut into 1.5cm cubes

HOW MUCH?

The quantity of vegetables above will make up at least 15–20 skewers without any further additions, so they’re a generous veggie starter for a crowd.

Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the vegetables.

Thread the veg on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), lay the skewers on the grill and cook for about 6–7 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 6–7 minutes or so. The vegetables should be cooked through, and nicely charred in places – flip them and give them another 3–4 minutes if in doubt.

Serve immediately, with your choice of dip (see here).