Grilled veggie skewers recipe

1 small butternut squash, cut into cubes 1 red onion, cut into chunky wedges 1 red pepper, cut into chunky pieces For the slaw ¼ green or red cabbage, finely shredded 1 small onion, thinly sliced 1 red pepper, thinly sliced large handful coriander, roughly chopped For the marinade/dressing 4 stalks lemongrass, woody top removed and finely chopped 2tbsp fish sauce 1tbsp root ginger, grated 1 red chilli, seeded and diced 2tbsp soft brown sugar 100ml (3½fl oz) fresh lime 1tbsp sesame oil

If using wooden skewers, soak for 10 minutes in water beforehand. Blanch the squash in boiling water for 2 minutes. Drain on paper towel. Thread the squash, onion wedges and red pepper pieces onto the wooden skewers. To make the slaw, put the cabbage, onion, pepper and coriander in a mixing bowl. Mix the marinade ingredients together in a small bowl and set aside. Spoon part of the marinade over the vegetable skewers to coat, reserving the rest for the dressing. Season to taste. Heat the barbecue until very hot and grill the skewers for 3-4 minutes each side, or until crisp at the edges. Toss the slaw with the remaining dressing and serve with the cooked skewers.

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