Pesto Marinated Vegetable Skewers
1 jar Bonsan Green Pesto
1 aubergine
2 courgettes
150g closed cup mushrooms
1 broccoli
1 corn
1 lemon
Serves: 5
1. Cut the aubergine, courgettes, mushrooms and corn into bite size pieces. Cut the florets off the broccoli, and slice the lemon into wedges.
2. Thread the vegetable pieces onto 5 metal or wooden skewers, alternating between each vegetable.
3. Brush the vegetable skewers with a generous layer of green pesto and a squeeze of lemon juice.
4. Add the skewers to a griddle or BBQ and let cook for around 10 minutes or until slightly charred.
