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Jason’s Rainbow Veg Kebabs

Jason Leonard OBE


Serves: 6 (2 skewers each)

Prep time: 10 mins

Cook time: 10 mins


8 red cherry or plum tomatoes, halved

half a butternut squash, chopped into 2cm chunks

1 medium yellow pepper, chopped into 3cm chunks

1 medium courgette, cut into 2cm chunks

1 large red onion, cut into 8 chunks

2 medium cooked beetroot, cut into 3cm chunks

olive oil, for brushing

1 garlic clove, minced (optional)

+ you’ll need 8 -12 wooden or bamboo skewers

Veg Portions / Serving: 2


Kitchen Ninja

Recipe donated by Jason Leonard for Veg Power.

If you love to have a BBQ in the summer, these rainbow kebabs are a perfect vegetable recipe. Quick to make, fun for the kids, and packed full of colour. They are so simple – veg, stick, BBQ, eat. And with a simple grill setting, you can replicate it anytime of year. Below is my favourite combo. The beetroot and squash are deliciously sweet, but you can use mushroom, any colour of peppers, aubergines, or even broccoli.


First, soak the skewers in water for at least 10 minutes to stop them burning on the barbie. Then challenge the kids to make their own rainbows by threading the chopped veggies on to the soaked skewers.

Once they have finished, brush with a little olive oil and season with salt and pepper. For extra flavour, add a little minced garlic to the oil or lightly sprinkle the finished skewers with mixed Italian herbs.

Cooking is simple – stick them on the BBQ or a campfire grill for 6-10 minutes until the veggies are soft and just starting to catch – make sure you turn them every minute or so to avoid burning.  Just in case the weather lets you down they will cook just as well under a medium grill, but will take longer, so keep an eye on them.

Then just rip them straight off the skewer! Excellent served alongside or instead of BBQ’d meats and a selection of salads.

Kids in the kitchen:

Get the kids to soak the skewers in water before you start and give them the job of threading the veg on to the skewers. Letting them decide the order of the veg and how many pieces  should go on each stick will help get them thinking about the different flavours and colours. They can also measure the oil and crush the garlic.

Jason Leonard OBE

Jason was a rugby prop who won 114 England & Lions caps, playing in the team which won 4 Grand Slams & 2003 World Cup. He currently sits on the boards of the British & Irish Lions and the 6 Nations.

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