Summer vegetables and chicken kebabs

The thing about a vegetable box is you end up with a bunch of stuff you don't often cook and no real idea how to use them...

Kat and Matt do amazing things with their seasonal CSA boxes but when my veg box turned out to contain small turnips, I didn't have any mayo for the baby turnip slaw they made recently.

So I asked a few people and eventually made a sort of vegetables printanier. But it is summer, so I shall call it...

Légumes d'été
Serves 2 as a substantial side dish

2 bunched onions
2 courgettes
1 cup double-podded broadbeans
2 little turnips
4 tiny baby carrots
knob of butter
1/4 cup cava (or any dry white wine)
Black pepper
rosemary

Chop the onions and soften in the butter in a saute pan. Add the chunky courgettes, broad beans and cleaned and chopped carrots. Peel and chop the turnips and microwave for about 2 minutes to soften and speed up the cooking. Add to the saute pan and add the cava. Reduce heat to the smallest bubble and add a bit of rosemary. I meant to add dill but grabbed the wrong jar from the spicerack and the rosemary was just the most perfect flavour. When the liquid has almost all been absorbed/evaporated and the vegetables are just tender, season with black pepper.

We had it with some chicken thighs, marinated in garlic and lemon juice, skewered on soaked bamboo skewers and cooked on the Weber. The smoky flavour was wonderful, and worked perfectly with the sweet baby little crisply tender vegetables.