squeeze lemon juice
6 cherry tomatoes
¼ red onion, chopped into 3cm pieces
1 courgette, sliced into 3cm pieces
¼ yellow pepper, chopped into 3cm pieces
1 TB white balsamic vinegar
½ TB mixed dried herbs
¼ tsp garlic powder
1 TB sesame seeds
pinch cayenne pepper
Peel the avocado and place in a mini food processor, along with a generous amount of fresh lemon juice. Season and set aside.
Place all the remaining ingredients in a large bowl and toss well to coat evenly in the vinegar, spices and sesame seeds.
Skewer the vegetables onto kebab sticks and grill over the BBQ (or bake in a preheated oven 180°C / 350°F) until the vegetables are tender.
Serve the vegetable kebabs with the avocado sauce.