150g (5 oz) mushrooms
1 red pepper
12 cherry tomatoes
Wash the courgette and aubergine and chop into 3 cm (1 inch) cubes. Clean the mushrooms with a damp cloth and cut in half, or in quarters if large.
Chop the pepper in the same way as the aubergine and courgette. Wash and dry the tomatoes.
Place the vegetables on skewers, alternating ingredients and placing a piece of pepper between each one. Sprinkle with salt, freshly ground pepper and basil.
Drizzle with oil and a few drops of vinegar. Place in a preheated oven at a medium temperature, or under the grill, for 15 minutes.