• Rosemary stalks just strip the leaves and use stalk to thread veggies onto (keep the leaves for another dish or just throw them onto the coals for fragrance)- if you dont have any rosemary just use wooden skewers soaked in water
• selection of veggies including any or all listed below cut them all similar size so they all cook at the same time
• mushrooms - depending on size keep whole of half/quarter
• courgette (zuchini) - cut into large chunks about 1inch
• red onion - unpeeled cut into wedges leave the root intact to keep from falling apart
• baby corn
• red pepper - cut into chunks
• aubergine (egg plant) cut int chunks
• cherry tomatoes or plum tomatoes cut into wedges
• haloumi cheese - cut into chunks
• marinade
• olive oil
• lemon juice
• mixed dried herbs
• alternatively use pesto thinned down with oil and lemon juice - or i suppose you could use your favourite salad dressing

1. method
2. mix all the veggies and cheese in bowl or zip-lock bad withnthe marinade
3. leave for anything from 10 min to overnight
4. thread onto skewers or rosemary stems
6. barbeque until veggies are cooked through but still with a bit of bite and lightly chared
8. any leftovers are delish cold with more dressing as a side dish or reheated with pasta, rice or flatbreads

being vegetarian sometimes makes it difficult at barbeques but this dish is enjoyed by everyone and can easliy be varied depending on what you have in the fridge or what looks good in the market