This is a veganised version of Parsnip-Pepper Kebabs from the New Vegetables on your Barbecue cookbook.
2 red peppers, cut into 8 squares each and blanched
For the marinade:
Thread the vegetables onto 4 skewers. Mix the marinade ingredients together.
Brush the marinade over the kebabs and cook on the barbecue. Keep basting the kebabs generously with the marinade during cooking, until all the marinade has gone.
Ideally marinade the kebabs for an hour or so before cooking.
Try Banana Kebabs with Peanut Sauce too.