Prepare the vegetables – cut the courgettes into rounds, and the peppers and onions into larger cubes. Leave the cherry tomatoes whole, and halve the mushrooms if they are large, otherwise you don’t have to cut them.
Arrange the prepared vegetables on the skewers in the order you prefer. Coat the skewers with a rosemary sprig dipped in olive oil and grill them on a well-heated, lightly oiled griddle pan or on the grill.
Grill them for about 10 minutes on all sides until the vegetables soften and get the distinctive colour and lines from grilling.
When the skewers are done, season with salt and pepper and sprinkle with chopped fresh chives.
Serve with flatbread, baby leaf salad mix, and Planet of Plants Mayonnaise as a cold dip.
