Vegetable kebabs

1 courgette

1 pepper

8 cherry tomatoes

8 button mushrooms

For the marinade

2 x 5ml spoons of reduced-salt soy sauce

2 x 5ml spoons oil

2 x 5ml spoons honey

½ x 5ml spoon of mixed herbs

Weighing scale, small bowl, measuring spoons, chopping board, sharp knife, pastry brush, plate, 4 kebab sticks, tongs. 

1. Place all of the ingredients for the marinade in a small bowl a gently mix together. Leave to one side.

2. Preheat the grill.

3. On a clean chopping board, prepare the vegetables:

• cut the pepper into quarters, and then cut each quarter in half to make eight pieces. Discard any seeds.
• top and tail the courgette then cut in half. Cut each half into half again to make four pieces of courgette. Then cut each piece in half again to make eight pieces of courgette that are all the same size.
• place the mushrooms and cherry tomatoes on a plate.

4. Take a kebab stick and carefully thread a tomato on to the stick. Then thread a piece of pepper on to the stick, followed by a mushroom, and then a piece of courgette.

5. Repeat the above step so you have eight vegetable pieces on the kebab stick. Make the other three vegetable kebabs by repeating steps 6 and 7.

6. Brush the vegetable kebabs with the marinade.

7. Place the kebabs under a pre-heated grill, turning occasionally with tongs until they are golden brown.

• Pre-soak the kebab sticks to stop them burning under the grill.
• Reduce food waste: Use up any leftover vegetables such as aubergine, red onion or broccoli. 
• Vary your protein: Boost the protein content of this dish by adding sources such as halloumi, chicken, prawns or pork.
• Turn up the flavour: Try adding some chilli to add to the flavour of the dish. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?