Caramelized Veggie Kebabs

Soak the skewers in a shallow dish of water. Wash and dry all produce. Core, then cut the bell pepper(s) into 1-inch cubes. Cut the zucchini into 1-inch rounds. Cut the tomatoes into 1/2-inch pieces. Mince or grate the garlic.

In a small bowl, combine the garlic, 1/2 bottle vinegar (1 bottle for 4 people), half the mustard, as much Italian seasoning as you like and a drizzle of oil. Season with salt and pepper.

Thread the peppers, zucchini and mushrooms onto the skewers. Arrange them on a foil-lined baking sheet. Brush the marinade over the skewers. Bake in the centre of the oven, turning the skewers halfway through cooking, until golden-brown, 13-14 min.

Meanwhile, heat a medium pan over medium-high heat. Add a drizzle of oil, then the tomatoes and corn. Cook until the tomatoes breaks down and the relish starts to thicken, 4-5 min. Stir in the sugar, remaining vinegar and remaining Dijon. Season with salt and pepper.

Meanwhile, in a small pot, bring 3/4 cup salted water (double for 4 people) to a boil. Remove from the heat and add the couscous. Cover with a lid and let stand for 5 min.