BBQ Veggie Kebabs
Ingredients
Sauce
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2 tbsp. capers
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2 small shallots
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6 tbsp. olive oil
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1 lemon, juiced
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2 garlic cloves, roughly chopped
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2 small bunches basil
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1 large bunch flat-leaf parsley, leaves picked
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lemon wedges, to serve
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400 g halloumi, cut into 16 chunks
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16 cherry tomatoes
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2 courgettes, cut into 16 diagonal slices about 1cm thick
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2 yellow peppers, seeded and cut into 16 chunks
Method
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01If using wooden skewers, soak 8 long skewers in water to prevent them from burning. In a food processor, whizz together the parsley, basil, garlic, lemon juice, and oil. Season, then remove about half and put in a large bowl. Add the vegetables and cheese and toss everything together to coat.
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02Thread 2 pieces of cheese and 2 of each vegetable onto each skewer. When the barbecue is hot, cook the skewers for 15-20 mins, turning every so often.
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03While the skewers cook, add the shallots and capers to the food processor and whizz together with the remaining sauce ingredients. Pour into a small bowl, season and serve with the skewers, plus lemon wedges for squeezing over.
