Rosemary Stick Kebabs

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2 ts Wholegrain mustard
8 Pieces the following
Cherry tomatoes
1 tb Soya sauce
Shallots or baby onions
Buffon mushrooms
Peppers - red; green or
4 tb olive oil
1 tb Fresh chopped rosemary

Original recipe makes 4 servings



1. Place vegetable pieces into shallow dish. 2. Put all marinade ingredients into a screwtop jar. Shake well and pour over the vegetables. 3. Leave to marinade in the fridge for 1 hour, turning vegetables occasionally to evenly coat all sides. 4. Thread two pieces of each vegetable onto Rosemary sticks or barbecue skewers. Retain marinade and use to brush over kebabs as they cook. Tip: Dont bother using baby sweet corns as they snap in half when you try to thread them on the skewers

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