GREEK VEGETABLE KEBABS

Preheat the barbecue. Cut the onions into wedges, then place the onions and potatoes in a saucepan of lightly salted hot water and cook for 25 minutes, or until just tender. Drain and leave to cool. Meanwhile, blanch the aubergine in boiling water for two minutes, then add the cucumber and simmer for one minute.

Add the black peppers and simmer it for a further two minutes, then drain and leave the vegetables to cool.

Place the cooled vegetables, cheese, nectarines and mushrooms in a bowl. Add the oil and herbs and toss to coat.

Thread the vegetables, cheese, nectarines and mushrooms alternately onto eight metal or pre-soaked wooden skewers.

Cook the kebabs over hot coals, frequently turning, for 15 minutes. Transfer to a large serving plate and serve immediately.

SERVES 4

2 onions
8 new potatoes, halved
1 aubergine, cut into chunks
1/2 small cucumber, thickly sliced
1 red pepper, deseeded and cut
into chunks
1 yellow pepper, deseeded and cut
into chunks
225 g/8 oz halloumi cheese,
cut into cubes
2 nectarines, stoned and cut into
wedges
8 button mushrooms
2 tbsp olive oil
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
salt