1 jar Bonsan Green Pesto
150g closed cup mushrooms
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.