Very Veggie Kebabs

Make the yogurt dressing first: 75ml fresh coriander, parsley and basil (or other fresh herbs) 200ml crème fraiche or natural yogurt, 1-2 x 15ml spoons lemon juice.

1. Chop the herbs finely and mix with the yogurt. Add lemon juice to taste.

2. Cover with cling film and refrigerate.

Next, gather the ingredients and equipment for the marinade.

1. Put 2 x 15ml spoons of olive oil in a mixing bowl.

2. Add 2 x 15ml spoons of clear honey.

3. Peel a large clove of garlic, crush and add it to the mixture.

4. Add the juice of a lemon.

5. Add 1 x 15ml spoon of wholegrain mustard.

6. Finally, add a little salt and pepper.

7. Whisk the ingredients together and leave to one side.

Next it’s time for the kebabs:

1. Soak some wooden kebab skewers in clean cold water for at least two hours before using. This will help to prevent them from catching fire during cooking.

2. Hard vegetables like this sweet potato need some pre-cooking. Peel off the skin.

3. Cut into thick slices, then each slice into quarters.

4. Put in a dish with 2 x 15ml spoons of water, cover with cling film, make some holes in the top and microwave on full power for about 4 minutes, until just tender.

5. Peel a carrot, cut off the top and bottom. Carrots also need some pre-cooking.

6. Cut into chunks, put in a dish with 2 x 15ml water, cover with cling film. Make holes in the top and microwave on full power for about 4 minutes until tender.

7. Wash and dry 2 courgettes. Cut a piece from each end and throw away. Cut into 2cm rings.

8. Cut around the top of the pepper and pull out the seed head. Cut a slice from the bottom.

9. Cut down through the pepper and open up into a strip. Remove any seeds and white fibrous bits.

10. Cut into pieces about 4cm wide.

11. Cut each pieces in half. Do exactly the same (slides 8-10) with the yellow or green pepper.

12. Grip the red onion in a bridge hold and cut in half through the root and shoot. Peel off the papery skin and one other layer.

13. Put the flat sides down on the board and again using the bridge hold, cut into quarters.

14. Cut across each quarter and split into layers.

15. Cut a slice from each end of the aubergine and discard. Cut into rings about 3cm wide.

16. Cut each ring into quarters.

Aubergine Mushrooms

Sweet potatoes

Cherry tomatoes Canned new potatoes Red pepper Red onion

Pineapple chunks

Carrot

Courgette Yellow

pepper

17. The prepared ingredients.

18. Add the vegetables to the marinade and mix well. Use clean hands to do this. If possible, leave the vegetables in the marinade for a while to absorb some of the flavours.

19. Thread the vegetables onto the skewers. Try to alternate shapes and colours.

20. Place on a baking tray and drizzle some of the marinade over the vegetables.

21. Place under a pre-heated grill.

22. Split some pitta bread (use scissors for primary children) and warm both sides under the grill without toasting.

23. When cooked the kebabs should be tender and golden.

24. Serve in the warmed pittas with some of the yogurt dressing.

As an alternative, you can roast the vegetables until tender and golden.

Serve in the warmed pitta with the herb dressing.