Perfect on the BBQ. Left over veggies can be used in a salad or as lunch the next day. Can also add marinated tofu for something extra.
4-6 Wooden Kebab Skewers (depending on the length)
1/2 red capsicum
1/2 green capsicum
6 cherry tomato
1 fresh beetroot
*if using beetroot and carrot partially cook / roast for 15-20 minutes to soften prior to placing on the skewers
1. Wash and chop zucchini, capsicums, carrot and beetroot into small 3 cm cubes and chop mushrooms in half
2. Place in a bowl with a dash of olive oil, garlic powder and paprika, mix together.
3. Skewer each of the vegetable pieces onto a skewer (evenly) and set aside.
4. On a hot BBQ cook until the vegetables start to soften (you will need to keep turning each skewer evenly on the BBQ to avoid burning as some veg will cook quicker than others).