Baby vegetable kebabs

Serves 4
Per serving 62 kcals
Preparation time 20 minutes
Cooking time 10 minutes

Ingredients:
8 shallots, peeled
4 baby aubergines
4 baby courgettes
8 patty pan squash
8 cherry tomatoes
8 small chestnut mushrooms

FOR THE PESTO:
1 vegetable stock cube
2 good bunches of fresh basil
1 garlic clove, crushed
1 tablespoon peeled cooked chestnuts, finely chopped
2 teaspoons freshly grated Parmesan cheese
salt and freshly ground black pepper

Method:
1. Cut the shallots into chunky wedges, the aubergines and courgettes into thick slices and the patty pan squash in half.
2. Thread all the vegetables onto wooden skewers and place in a large, shallow dish. Season well with salt and black pepper.
3. Make the pesto: dissolve the stock cube in 150 ml (1/4 pint) boiling water. Place the basil leaves in a food processor or blender, add the remaining ingredients and blend until smooth. Season to taste with salt and black pepper and scrape out into a bowl.
4. Using a pastry brush, lightly brush the vegetables with the pesto, taking care to coat all sides.
5. Cook over a hot barbecue or under a preheated hot grill for 4-5 minutes on each side or until lightly charred but still crisp.
6. Brush again with the remaining pesto and serve with crusty bread and assorted salads.