1small courgettepeeled and sliced into 12x 1cm discs
1small auberginepeeled and sliced into 12x 1cm semi circles
1small red bell pepperdeseeded and sliced into 12 bite sized chunks
1small yellow bell pepperdeseeded and sliced into 12 bite sized chunks
2medium red onionspeeled and sliced into 12 wedges
2portobello mushroomssliced into 12x 1cm wedges
2tbspolive oil
1clove of garlicminced
1tsplemon zest
For the pesto
1cupfresh basil
1clove of garlic
1tsplemon zest
1tbsppine nuts
1tbspnutritional yeast
4tbspolive oil
2tsplemon juice
Instructions
Cover 6 wooden skewers with water and leave to soak for 20 minutes
To prepare the pesto, add the basil, garlic, pine nuts, lemon zest, lemon juice and nutritional yeast to a food processor. Blend to form a chunky paste.
Add the olive oil and season to taste. Blend again to form a pesto sauce. Taste and adjust seasonings if required.
To prepare the kebabs, tip the diced vegetables into a large mixing bowl.
In a separate bowl, mix together the minced garlic, olive oil and lemon zest with 2 tablespoons of pesto.
Pour the pesto marinade over the vegetables. Use your hands to rub the pesto and oil into the vegetables then set aside for 20 minutes to marinade.
Preheat the oven to 200°C, 180° for fan assisted.
Thread the marinated vegetables onto the prepared skewers, alternating as you go. You will have two pieces of each vegetable per skewer.
Arrange the skewers across a shallow oven tray and bake for 10 minutes or until the vegetables are tender and slightly caramelised.