Sundried Tomato-Marinated Prawn and Roasted Vegetable Skewers

For the marinade, heat the oil in a pan over medium heat. Add the onions and sauté until translucent, 5 minutes. Add the garlic, red pepper, sundried tomatoes, tomato paste, salt and paprika and cook, 20 minutes. Remove from the heat and stir in the lemon zest, juice and thyme. Blend until smooth, 5 minutes.

For the skewers, soak 12 wooden skewers in water until needed.

Remove the heads and shells of the tails from each prawn and make a shallow cut down the tail and devein. Rinse.

Bring a pot of water to the boil and boil the prawns, 5 minutes. Refresh in ice water.

Heat the oil in a pan over medium heat and sauté the prepared onions, courgettes and aubergine individually, 5 minutes each.

To assemble the skewers, alternate 2 prawns and 2 pieces of each vegetable onto the skewers. Cover the skewers with the marinade and refrigerate, 15 minutes.

Pre-heat the oven to 180°C. Arrange the skewers on a baking tray and roast, 15 minutes.

To serve, scatter some basil leaves over the skewers and serve with toasted roosterkoek on the side.

TIP: Alternatively, the skewers can be cooked on the braai over medium coals for 8-10 minutes while turning regularly.

Wine pairing: Pinot Noir, Stellenbosch region