1 red pepper, de-seeded and cubed
1 yellow pepper, de-seeded and cubed
12 cherry tomatoes
2 baby zucchini/courgettes, cut into chunks
groundnut oil or sunflower oil, for grilling
4 kebab skewers
basmati rice, to serve
For the nuoc cham
10 small red chillies, stalks removed
2 tbsp garlic infused oil
5 lemons, juice only
5 tbsp rice wine vinegar
5 tbsp water
Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated.
Cover and leave for two hours, stirring occasionally.
For the nuoc cham, place the chillies and garlic oil into a food processor and blend to a paste.
Add the lemon juice, rice wine vinegar and water and blend again until smooth.
Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally.
Serve the kebabs on a bed of rice, drizzled with nuoc cham dressing.
Recipe from Good Food magazine