V is for Vegetable Kebabs

I read in the paper today that it's going to be a scorching June but a wet July and August. So I know that over the next month we will be dining out at ever given opportunity.
Each year we measure the success of the spring and summer by counting how many days it was warm enough to eat outdoors. As a family we are easily pleased. Like many British people we are able to adopt a stiff upper lip when it comes to the weather. We're willing to set up a picnic in a chill wind or risk trekking out into a field even though the skies are turning deep, dark grey.
The Great Big Vegetable Challenge has changed our picnicking menu. So we are sharing our V for Vegetable Kebabs with you...normally cooked on one of those instant barbecues that leave an unattractive burnt rectangle on the grass beneath. Freddie has been getting used to all these new vegetables over the last year and is now willing to enjoy something more than a sausage roll in a picnic. He scored the mixed vegetable kebabs 7 out of 10. But he has a few other Great Big Veg Challenge barbecue treats to share. Meanwhile, what is your favourite vegetable kebab - or at least your best barbecue food using vegetables? For the mixed vegetable kebabs, we used our favourite vegetables and marinated them overnight. We then waited for the sky to turn a menacing slate grey, picked up our trusty barbecue and ran outside.

Mixed Vegetable Kebabs
Serves 4

2 cobs of sweetcorn
8 cherry tomatoes
1 red pepper
1 yellow pepper
2 courgettes
8 small button mushrooms
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped fresh basil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tbsp white wine vinegar
Salt and pepper to season
Wooden skewers

Soak wooden skewers in water for 30 minutes.
Cut each sweetcorn cob into 8 pieces. Halve and deseed the peppers and cut into 2cm strips. Cut the courgettes into 2cm slices. Halve the mushrooms. Leave the cherry tomatoes whole. Make the marinade in a large bowl, mixing together the oil, garlic, fresh basil, lemon juice, Dijon mustard, white wine vinegar and season with salt and pepper. Add the vegetables and mix together really well so that it is evenly coated. Cover the bowl with cling film and place in the fridge and marinade for two hours. Thread the different vegetables onto the wooden skewers. Brush with the remaining marinade. Put onto the barbecue or under a hot grill and cook for about 10-12 minutes. Turn regularly and brush with the marinade until the vegetables are gently browned and ready to eat.