Ingredients (use vegan versions):
- 2 red capsicums (bell peppers)
- 2 green capsicums (bell peppers)
- 10-15 mushrooms
- 4 zuchini
- 1 punnet of cherry tomatoes
- balsamic vinegar
- Rosemary (whole leaves, fresh is best, dried is ok)
- Olive oil
Directions:
Dice capsicum and zuchini.
Add all the veggies to a large bowl.
In a large, clean jar add 6-7 table spoons of olive oil.
Next add 3-4 table spoons of balsamic vinegar and 2
tablespoons of rosemary. Mix the liquids well and add to
veggies in bowl. Mix and thread veggies onto skewers for the
BBQ. Cook lightly so that excess oil comes away and veggies
stay crunchy.
Serves: 6
Preparation time: 15 mins
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