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
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.
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.
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.