Rainbow Vegetable Kebabs | Recipe

Light the BBQ and give it time to get really hot. Alternatively, preheat your gas BBQ or oven (grill function) to 200°C.

Wash the cherry tomatoes. Wash the peppers, halve them, remove the stalks and cut them into 3 cm cubes. Peel the sweet potato and cut into 2 cm cubes. Wash the courgette and cut into 12 slices. Peel the lower third of the asparagus, cut off the woody end and cut each spear into 4 pieces. Peel the onion and cut it into 6 wedges, then cut each wedge in half. Wash the aubergine and cut into 2 cm cubes. Mix the olive oil with the Vegetable Allrounder to make a marinade.

Skewer the vegetables in the following order: cherry tomato, red pepper, sweet potato, yellow pepper, courgette, green asparagus, onion and aubergine.

Brush the skewers with the marinade and grill on the BBQ for 15 minutes or so, turning often. If using the oven, roast for 20 minutes. Turn once after 10 minutes.

Tip: If there are any veggies left over that did not fit onto the skewers, these can be cooked at the same time on a baking tray in the oven covered with the marinade to add to salads or keep for meal prep.