Thread the vegetables alternately on to 8 bamboo skewers that have been presoaked in water for 10 minutes to prevent burning.

Brush the vegetables with ½ tablespoon of the oil and season well with salt and pepper.

Cook the kebabs under a preheated hot grill or on a barbecue for 12–15 minutes, turning frequently, until tender.

Meanwhile, make the dipping sauce.

Mix together the remaining oil, vinegar and herbs in a small bowl.

Serve the vegetable kebabs with the dipping sauce.

For quick vegetable & herb soup, heat 1 tablespoon olive oil in a saucepan over a medium heat, add 1 large chopped onion, 2 sliced garlic cloves, 3 sliced celery sticks and 300 g (10 oz) finely diced butternut squash and cook for 2–3 minutes.

Pour in a 400 g (13 oz) can chopped tomatoes and 600 ml (1 pint) hot gluten-free vegetable stock and bring to the boil.

Simmer for 7–8 minutes, then stir in 2 tablespoons chopped parsley.

Season to taste, ladle into 4 bowls and serve.