Prepare the Skewers: If you are using wooden skewers, place them in a shallow dish, cover with water, and let them soak for at least 30 minutes. This crucial step prevents them from burning to a crisp on the hot grill.

Chop the Vegetables: While the skewers are soaking, prepare all your vegetables. Chop the courgettes, red onion, and bell peppers into uniform, bite-sized chunks, roughly 2-3cm square. Keep the mushrooms and cherry tomatoes whole. Place them all together in a large mixing bowl.

Make the Marinade: In a small bowl or jug, whisk together the extra virgin olive oil, balsamic vinegar, dried oregano, minced garlic, sea salt, and black pepper until well combined.

Marinate the Vegetables: Pour about three-quarters of the marinade over the chopped vegetables. I find that using my hands is the best way to gently toss everything together, ensuring every single piece is evenly coated. Set aside the remaining marinade for later. Let the vegetables sit and marinate at room temperature for at least 15 minutes, or up to an hour.

Assemble the Skewers: Thread the marinated vegetables onto the soaked skewers, alternating colours and shapes to make them look appealing. A good pattern is pepper, onion, courgette, mushroom, tomato, and then repeat. Avoid packing them too tightly, as this will cause them to steam rather than grill.

Preheat the Grill: Heat your barbecue or indoor grill pan to a medium-high heat, around 200°C. You want it hot enough to create a good sear without incinerating the vegetables.

Grill the Skewers: Place the skewers directly on the hot grill grates. Cook for 10-15 minutes, turning them every 3-4 minutes, until the vegetables are tender and have developed lovely char marks on all sides. The tomatoes should be just beginning to burst.

Final Glaze and Serve: Once cooked, remove the skewers from the grill and place them on a serving platter. Brush them with the reserved, unused marinade for an extra hit of fresh flavour. Serve immediately while they're hot and sizzling.