S2 Ep6: Roast vegetable kebabs
2 parsnips, peeled and cut into chunks
4 courgettes, trimmed and cut into chunks
2 swedes, peeled and cut into chunks
2 beetroot, peeled and cut into chunks
12 skewers, soaked in cold water
1. Preheat oven to 170°C.
2. Heat an ovenproof pan, spray with a little oil, add parsnips and sauté until lightly brown. Set aside and repeat, sautéing each remaining vegetable separately.
3. Place vegetables in separate oven dishes and roast in preheated oven for about 12 minutes, except for courgettes which only need 6 minutes.
4. Remove vegetables from oven and increase temperature to 180°C.
5. Place vegetable chunks on skewers when cool enough to handle. Place skewers in an oven dish. Return kebabs to the oven and roast for 10 minutes.