Roasted veggie kebabs

Method

1. Prepare marinade (oil, vinegar, pepper and lemon juice) in a lidded bowl or even zip-top plastic bag. Add vegetables and toss (or stir). Keep in the fridge for at least two hours or even overnight.
2. Pre-heat the oven to 200C/180C fan/gas mark 6. Place marinated vegetables on the skewers, alternating them. Keep marinade. Put skewers on a baking sheet lined with baking paper or foil. Brush with remaining marinade.
3. Bake for 30 minutes or until soft. Allow the skewers to cool slightly before serving. Keep veggies on skewers for grownups and older children but slide them off for a young child.

Hints and tips

1. Not suitable for freezing. 
2. Leftover vegetables can be stored in the fridge for up to two days – delicious in salads or added to pasta sauces. 
3. You can grill or barbecue these kebabs, but cooking time might vary and kebabs will need turning and brushing with marinade as they cook.

Age suitability

9 months

Meal Type

• Lunch
• Tea

Preparation time

Under 20 minutes