prepare the roasted vegetables, place the vegetables in a large ovenproof casserole dish or roasting tray. Tear the herbs and add to the tray, season, drizzle with olive oil and lightly toss. Roast uncovered for 40-50 minutes in a preheated oven to 200°C, 190°C Fan, Gas Mark 6 until golden brown, shaking the pan occasionally during cooking.
For the Sweet Chilli Sauce: 8 tablespoons rice or sherry vinegar 50g caster sugar ¼ red chilli, deseeded and finely chopped 1 tablespoon freshly chopped coriander leaves 1 small shallot, peeled and thinly sliced For the Roasted Summer Vegetables: 1 small butternut squash, peeled, deseeded and cut into cubes 2 courgettes, roughly chopped 1 aubergine, roughly chopped 15 whole garlic cloves, unpeeled 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 2-3 small red onions, peeled and cut into wedges 2 sprigs fresh rosemary 2 sprigs fresh thyme leaves 4 tablespoons extra virgin olive oil
1. Prepare the roasted vegetables, place the vegetables in a large ovenproof casserole dish or roasting tray. Tear the herbs and add to the tray, season, drizzle with olive oil and lightly toss. Roast uncovered for 40-50 minutes in a preheated oven to 200°C, 190°C Fan, Gas Mark 6 until golden brown, shaking the pan occasionally during cooking. 2. To make the sweet chilli sauce, place the vinegar and caster sugar into a small pan and heat gently, stirring to dissolve the sugar. Bring to the boil and simmer for 2-3 minutes until thickened. Remove from the heat and stir in the chilli, coriander and shallot. Transfer to a small dish to cool until required. 3. Cook the Kebab skewers on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until the meat juices run clear. 4. Serve the kebabs with the roasted summer vegetables and the sweet chilli sauce.