Garden Vegetable Brochettes

Serves 4

Preparation 1 Hour

• 8 cherry tomatoes
• 8 cepes or button mushrooms
• 1 medium aubergine, cut into 2.5cm cubes
• 2 medium courgettes, cut into 2.5cm thick slices
• 1 large red pepper, de-seeded and cut into 2.5cm pieces
• 1 large red onion, cut into 8 wedges
• 200ml extra virgin olive oil
• 16 baby new potatoes
• 8 asparagus tips (white or green)
• 8 baby sweetcorn
• 4 cloves garlic, finely chopped
• 1 teaspoon each of freshly chopped parsley, basil, rosemary and thyme
• 2 tablespoons pine nuts, chopped
• course sea salt
• freshly ground black pepper
• 8 x 22cm skewers – if wooden, soak in water for 5 minutes to prevent scorching

1. Put the first six vegetables into a shallow dish, season with salt and pour over half the olive oil. Marinate for 20 minutes.
2. Boil the baby potatoes in lightly salted water until just tender. Drain and cool. Blanch the asparagus and corn for 1 minute in boiling water then chill immediately in cold water. Drain well.
3. Mix together the remaining oil, herbs, pine nuts and some seasoning.
4. Thread a selection of vegetables on to the skewers, allowing two skewers per person.
5. Pre-heat the grill on a medium heat setting, when hot oil lightly. Grill the vegetables turning at least twice. Part way through cooking pour over the oil and herb dressing.
6. Serve straight from the grill.
7. Bon Appétit!