Chilli, tofu and vegetable kebabs | Women's Weekly Food

Ingredients

• 25 fresh small red thai (serrano) chillies
• 2/3 cup (160ml) olive oil
• 2 teaspoons finely grated lemon rind
• 1/3 cup (80ml) lemon juice
• 1 tablespoon each finely chopped fresh oregano and dill
• 2 cloves garlic, crushed
• 300 grams (9½ ounces) firm tofu, drained
• 1 large red onion (300g)
• 2 medium zucchini (250g)
• 6 medium yellow patty-pan squash (180g)
• 250 grams (8 ounces) large cherry tomatoes