Ingredients:

• 3 – small red Potatoes
• 1 – red pepper (seeds and ribs removed)
• 1 – yellow pepper (seeds and ribs removed)
• 2 – small Zucchini
• 2 – small onions, peeled
• For marinade:
• 2 tbsp – grainy mustard
• 1 tbsp – fresh Rosemary or 1.5 tsp dried
• 2 – shallots, peeled and chopped
• 1/2 cup – white wine Vinegar
• 3 – Cloves garlic, peeled and chopped
• 1/4 tsp – black pepper

Method:

1. Quarter potatoes and parboil until almost tender, about 6 minutes.
2. Cut zucchini into chunks, peppers into squares and onions into thin wedges.
3. Mix marinade ingredients and marinate vegetables for 4 to 6 hours at room temperature, or overnight in the refrigerator.
4. Thread on to skewers and grill over coals or broil in the oven, approximately 5 minutes, basting with marinade and turning often.
5. Spoon leftover marinade on to kebab as a sauce.