Every night easy

FIVE WEEKNIGHT MEALS ON THE TABLE — IN 30 MINUTES OR LESS!

Vegetable Skewers with Yoghurt Lemon Sauce Serves 4, Prep 20 mins, Cook 10 mins

1½ cups brown rice

1 capsicum, cut into

3cm pieces

2 zucchini, cut into 1cm slices

2 x 250g punnets

cherry tomatoes

1 tblsp olive oil

Salt and pepper, to taste

12 x 25cm wooden skewers

120g baby spinach leaves

SAUCE

100g soft feta, finely crumbled

1 cup Greek yoghurt

2 tblsps finely chopped fresh

basil, plus leaves, to garnish

1 tblsp lemon juice

1 Cook rice according to packet directions. Drain. Cover to keep warm.

2 Meanwhile, combine capsicum, zucchini and tomatoes in a bowl with oil. Season with salt and pepper. Thread evenly onto skewers.

3 To make sauce, place all ingredients in a bowl. Whisk until smooth. Season.

4 Stir spinach into rice. Stand, covered, for 5 minutes, or until wilted.

5 Heat an oiled grill plate over a medium heat. Add skewers in two batches. Cook, turning occasionally, for about 5 minutes, or until tender.

6 Serve skewers with rice and sauce. Garnish with basil leaves.

TIP Smooth feta blends into the yoghurt. If you use a firmer Greek-style feta, crumble finely before adding to sauce.