Putting vegetables on skewers is certainly not a new idea, but one that many people fail to realize the advantages of. By making skewers of vegetables you will be ensuring that your family is getting the vitamins and minerals that they need, most of which can only be found in fresh vegetables.

You can serve this dish with your choice of side, either salad or potato is usually best. If you want to try something new, serve it with cracked wheat and tomato and olive relish!

The best part of all is that your kids will love it because of the rich colors but at the same time you know that it is completely healthy, and parents always love that.

Ingredients (Makes 8 )

• 1 large red bell pepper
• 1 large green bell pepper
• 1 large orange bell pepper
• 1 large courgette (zucchini)
• 4 baby aubergines (eggplant)
• 2 medium red onions
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic cloves, crushed
• 1 tbsp chopped, fresh rosemary, or 1 tsp dried rosemary
• salt and pepper
• cooked cracked wheat, tomato and olive relish, to serve

1. Halve and deseed the bell peppers and cut into even sized pieces. Trim the courgettes, cut in half lengthwise and slice into 2.5 cm pieces. Place the bell peppers and courgettes into a large bowl and set aside.
2. Trim the aubergines and quarter them lengthwise. Peel the onions, then cut each one into 8 even sized wedges. Add the aubergines and onions to the bowl containing the bell peppers and courgettes.
3. In a small bowl, mix together the lemon juice, olive oil, garlic, rosemary and seasoning. Pour the mixture over the vegetables and stir to coat.



4. Preheat the grill to medium. Thread the vegetables on to 8 skewers. Arrange the kebabs on the rack and cook for 10 to 12 minutes, turning frequently until the vegetables are lightly charred and just softened.
5. Drain the vegetable kebabs and serve on a bed of cracked wheat accompanied with a tomato and olive relish, if wished.

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