• 150g Mushrooms, whole if small or halved if big
  • ½ Red pepper, sliced and deseeded
  • ½ Yellow pepper, sliced and deseeded
  • ½ Green pepper, sliced and deseeded
  • 1 Courgette, sliced in rounds (around 2-3cm thickness)
  • 4 Wooden skewers, soaked in water for at least 20 minutes
  • 2tbsp Olive oil
  • 2tbsp Balsamic vinegar
  • A pinch of black pepper
  • ½ 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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