Roasted veggie kebabs

  • 4

Roast a trio of vegetables on skewers under the grill or on the barbecue, suitable from 9 months

  • 150g mushroom, whole if small or halved if big
  • 0.5 whole red pepper, sliced and deseeded
  • 0.5 whole yellow pepper, sliced and deseeded
  • 0.5 whole green pepper, sliced and deseeded
  • 1 whole courgette, sliced in rounds (around 2-3cm thickness)
  • 4 whole wooden skewer, soaked in water for at least 20 minutes
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 pinch pepper
  • 0.5 whole lemon, juiced


  • Step 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 2 hours or even overnight.

  • Step 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.

  • Step 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.

  • Leftover vegetables can be stored in the fridge for up to 2 days – delicious in salads or added to pasta sauces. 
  • You can grill or barbecue these kebabs, but cooking time might vary and kebabs will need turning and brushing with marinade as they cook.

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