These veg skewers make a great dish for getting kids to try new vegetables. Give kids a sense of control by letting them pick which veg to pierce.  

Preparation time: 8 minutes, plus marinating. Cooking time: 10 minutes. 

Ingredients (4 skewers, 2 to 4 portions)


2 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp sugar

Salt and pepper, to taste


1 large red bell pepper

1 large yellow or organge bell pepper

1/2 medium courgette

1/2 medium aubergine

3 - 4 mushrooms 

You will also need 4 wooden skewers, soaked in water for 30 minutes. 


  1. Carefully cut off the tops of the bell peppers and remove the cores and seeds. Kids can get involved with this step, using a spoon. 
  2. Cut into rings. Slice 4 circles from each squash, approximately ¼ inch thick and cut each circle across in half to give 8 semicircles each of green and yellow squash.
  3. Put the marinade ingredients into a medium bowl and whisk together, seasoning to taste with the salt and pepper. Add the vegetables and toss to coat. Marinate for a minimum of 2 hours, or overnight, stirring the vegetables occasionally. This brings out their natural sweetness, making them more palatable for children. 
  4. Preheat the grill to high and lightly grease a baking tray with oil. Pierce the pieces of bell pepper and squash onto the skewers. Put the skewers on the foil and brush with some of the remaining marinade. Cook for 4 to 5 minutes, until the vegetables start to soften around the edges - watch carefully, as they can brown very quickly if they are too close to the heat source.
  5. Turn the skewers over and brush with more marinade. Cook for 4 to 5 minutes more, until the vegetables are cooked through. Again watch carefully; you want the vegetables to brown without burning. 
  6. Allow the skewers to cool slightly before serving. Leftover vegetables can be removed from the skewers and stored, covered, in the fridge for up to 2 days.
  7. Serve with rice, fresh salad and pitta bread.