Roasted Vegetable Skewers

Use these skewers as part of your vegetables during the pre-op dietary stage or along side some baked fish or chicken post-op.

• Prep: 25 Minutes
• Portions: 8 skewers

Ingredients:

• 8 wooden skewers
• 2 courgettes
• 1 eggplant
• 3-4 capsicums, deseeded
• 2 red onions, peeled
• 1 tbsp olive oil
• 2tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp wholegrain mustard
• salt and pepper to taste
• 1 small bunch of fresh parsley, finely chopped

Method:

1. Preheat the oven to 200 degrees celcius, fan bake
2. Place the skewers into a rectangle baking dish, cover with water and leave to soak for 20 minutes
3. While the skewers are soaking, prepare the vegetables. Cut the courgettes into 0.5cm slices, the eggplant into cubes, the capsicums into chunks, and the onions into wedges
4. Using the skewers, start to thread pieces of the vegetables on. Avoid stacking the vegetables too tightly as this can affect the cooking proccess. PLace on a baking paper lined oven tray
5. Cover the ends of the skewers in small pieces of tin foil to avoid burning
6. In a small bowl, mix the olive oil, vinegar, thyme, mustard and salt and pepper to taste
7. Drizzle the olive oil mixture over the vegetable skewers, then place the tray in the oven and cook the skewers for 20 minutes or until the vegetables have cooked through
8. Sprinkle the skewers with parsley and serve