These kebabs need as much love and attention as sausages and will take a similar time to cook, so don’t leave them until the last minute, nor put them on when the barbecue is at full heat.
1 aubergine, cubed into 2cm pieces (chop these first and salt them as below)
2 courgettes, cubed into 2cm pieces (chop these first and salt them as below)
1 onion, cubed into 2cm pieces
2 red peppers, cubed into 2cm pieces
2 sprigs rosemary, roughly chopped
Salt and pepper
Kitchen towel or clean t-towel
Put the courgette and aubergine in a sieve and cover with salt, about two tablespoons worth. Leave for 15 minutes, while you prepare the other vegetables and rosemary. Rinse the aubergine and courgette under running water and pat dry with kitchen towel or tea towel. Put into the bowl with all the other vegetables and rosemary, olive oil and pepper. Mix thoroughly rubbing the rosemary into the vegetables. Thread onto the skewers, making sure each kebab has a bit of everything, probably 8 to 10 pieces per skewer. Grill over a medium heat until the vegetables start to colour and soften.