Spicy vegetables skewer with mint dip

Wendy Barrie: Food writer

Ingredients: serves 2


Method:

  1. Wash courgette and pepper and wipe mushrooms. Cut into bite sized chunks.
  2. Peel onion and cut into bite sized wedges.
  3. Place vegetables in a bowl with the oil, herbs and seasoning and mix thoroughly.
  4. Thread onto skewers and cook under a pre-heated grill or on a BBQ for 7 minutes, turning once until the edges are curled and the vegetables are tender but still with a little "bite."
  5. Combine mint and yoghurt to serve as accompaniment.

Recipe tips:

Store mushrooms in the fridge in brown paper bags that are provided at supermarkets to keep them fresher for longer.