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Halve and deseed the peppers and cut into even sized pieces, about 2.5cm wide. Trim the courgettes, cut in half lengthwise and slice into 2.5cm pieces. Place the peppers and courgettes into a large boul and set aside.
Trim the aubergines and quarter them lengthwise. Peel the onions, then cut each one into 8 even-sized wedges. Add the aubergine and onions to the bowl containing the peppers and courgettes.
In a small bowl, mix together the lemon juice, olive oil, garlic, rosemary and seasoning. Pour the mixture over the vegetables and stir to coat.
Preheat the grill to medium. Thread the vegetables on 8 skewers. Arrange the kebabs on the rack and cook for 10-12 minutes, turning frequently until the vegetables are lightly charred and just softened.
Drain the vegetable kebabs and serve on a bed of cous cous