Ingredients
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 courgette, sliced thickly
- 1 red onion, cut into wedges
- 200g chestnut mushrooms
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- To Serve:
- Flatbreads
- Hummus
- Rocket or mixed leaves
- Chilli sauce
- Lemon wedges
Nutrition (per serving)
- Calories: 260
- Protein: 7g
- Fat: 15g
- Carbs: 24g
Method
- Add the chopped vegetables and mushrooms to a large bowl.
- Mix olive oil, lemon juice, balsamic vinegar, garlic, oregano, paprika, salt and pepper.
- Pour over the vegetables and toss well.
- Leave to marinate for 30 minutes.
- Thread the vegetables onto skewers.
- Cook over a hot BBQ, grill or griddle for 10 to 12 minutes.
- Turn every few minutes until softened and lightly charred.
- Serve with hummus, flatbreads and salad.
Notes
Use vegetables that cook at a similar speed. If adding harder vegetables like squash or potato, par-cook them first.