Vegetable Kebabs

Preparation

1. Half and deseed the peppers.
2. Cut each half into 4 pieces.
3. Cut the red onions in half, and then each half into 8.
4. Cut the courgettes in half length-ways and then into 3cm lengths.
5. Cut the aubergine twice lengthways so its quartered and then into 2-3cm lengths.
6. Mix the remaining ingredients thoroughly in a dish and then put all the fresh veg and halloumi into the mix and ensure well covered.
7. Cover with lid or clingfilm and fridge for at least a couple of hours, or overnight.
8. Put a variety of pieces of veg and halloumi onto each skewer, to make approx 16 skewers.
9. Cook on BBQ or grill for 15-20mins, turning frequently.

Notes

Ingredients

• 1 red pepper
• 1 green pepper
• 200g cherry tomatoes
• 200g button mushrooms
• 2 red onions
• 2 courgettes
• 1 aubergine
• 250g halloumi
• ½ tsp olive oil
• 1 tbsp balsamic vinegar
• 4 cloves garlic, minced
• 1 tbsp fresh chopped oregano
• Pinch salt
• Pinch black pepper
• 1tbsp fresh parsley
• 1tbsp fresh basil
• 1tbsp dijon mustard
• 1 lemon

Equipment

• Wooden kebab skewers
• Chopping board
• Knife
• Large shallow dish or bowl
• Lid for bowl or cling-film
• Fridge space

Nutritional Facts

• Serving size: 299.4G
• (7% / 9%)   Calories: 178kcal
• (11%)Total fat: 6G
• (15%)   Saturated fat: 3G
• (5%)   Unsaturated fat: 1.7G
•     Mono: 1.3G
•     Poly: 0.4G
• (6%)   Cholesterol: 18mg
•   Trans Fat: 0G
• (8%)Total carbohydrates: 25G
•   Starch: 0G
• (40%)   Sugars: 12G
•     Sucrose: 1G
•     Glucose: 2.9G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 2.8G
•     Galactose: 0G
• (25%)   Fibre: 6.2G
• (17%)Protein: 8.6G
• Salts
• (5%)   Sodium: 107mg
• (25%)   Potassium: 888mg