Recipe - Rosemary Shortbread

8 Pieces the following
vegetables:
Courgette
Cherry tomatoes
Buffon mushrooms
Peppers red; green or
orange
Shallots or baby onions
Mangetout

MARINADE
4 tablespoon Olive oil
1 tablespoon Soya sauce
2 teaspoon Wholegrain mustard
1 tablespoon Fresh chopped rosemary
Salt and freshly ground
pepper

1. Place vegetable pieces into shallow dish.

2. Put all marinade ingredients into a screwtop jar. Shake well and pour
over the vegetables.

3. Leave to marinade in the fridge for 1 hour, turning vegetables
occasionally to evenly coat all sides.

4. Thread two pieces of each vegetable onto Rosemary sticks or barbecue
skewers. Retain marinade and use to brush over kebabs as they cook.

Tip: Don't bother using baby sweet corns as they snap in half when you try
to thread them on the skewers

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