Chargrilled Veg Kebabs

Prepare the ingredients

• Soak 12 wooden skewers in a large roasting tray of cold water – this stops them from burning during cooking.
• Slice the crusts off the ciabatta, then cut into 2cm chunks and place into a large mixing bowl.
• Cut the bell pepper in half, scoop out all of the seeds and white pith, then cut into 2.5cm chunks and add to the bowl.
• Cut the halloumi into 2.5cm chunks and add to the bowl.
• Hold the courgette flat on a board and use a Y-shaped peeler to shave off long thin ribbons, adding them to the bowl.
• Cut the chestnut mushrooms in half or into quarters, depending on the size, then add to the bowl.
• Peel the red onions and cut into thin wedges and place in the bowl.
• If using, deseed and finely chop the red chilli, then sprinkle into the bowl.
• Finely grate the lemon zest into the bowl.
• Drizzle over 2 tablespoons of extra virgin olive oil.
• Pick and finely chop the rosemary leaves, discarding the stalks, then sprinkle into the bowl.
• Add the cherry tomatoes.
• Using your hands, toss and mix everything together – you can leave to marinade in the fridge at this stage for added flavour.

Assemble the kebabs

• Remove the skewers from the tray, discard the water and wipe the tray dry.
• Divide and thread the ingredients between the skewers – pick whichever ingredients you want, just don’t push them too close together otherwise they won’t cook properly.
• Place each skewer onto the tray.

Cook & serve

• Put the griddle pan on a high heat to warm up (or you could cook them on a barbecue or under the grill).
• Place the skewers onto the griddle pan and cook for around 8 minutes, or until the cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to do this in batches.
• Once cooked, transfer the kebabs to a platter. Delicious served with a fresh zingy salad and some fluffy rice or flatbreads.