You can use any veggies you like, including potato or sweet potato if you boil it first, but if you wanna make a rainbow, I suggest these ingredients.
For the marinade
30ml avocado oil
30ml balsamic vinegar
½ teaspoon harissa paste
sea salt and freshly ground black pepper
For the kebabs
8 cherry tomatoes
1-2 orange capsicums, cut into 2.5 cm squares
8 apricots or other stone fruits, halved and the stone removed
1 or 2 large zucchini, cut into 2.5 cm pieces
1 large red onion, peeled, cut into quarters and then each quarter in half
8 small brown mushrooms
8 small radishes
To serve (optional)
leafy greens or grains, balsamic glaze, pomegranate seeds, hummus, pesto
Combine the marinade ingredients in a large bowl. Add vegetables and toss to coat evenly. Leave for half an hour or overnight.
Preheat barbecue or chargrill pan. Thread veggies onto 8 skewers. Place on the barbecue or pan for 5 minutes or until the underside is blackened, then turn and cook the other side for another 5 minutes or until it begins to go black.
Serve alone or on a bed of greens or grains, plain or drizzled with balsamic glaze and pomegranate seeds, with hummus or pesto or both.
Recipe reproduced with kind permission from Vegan Goodness by Jessica Prescott, published by Hardie Grant Books RRP $34.99 and available in stores nationally.