Instructions: 1 Preheat oven to 200C/400F/gas mark 6

2 Place the garlic, thyme and lemon rind in the extra virgin olive oil and leave to infuse for about 15 minutes

3 Cut the aubergine and peppers into pieces discarding the seeds. Brush with half the olive oil and roast in a tin for 15 minutes. Turn occasionally

4 After 10 minutes add the tomatoes to the vegetables in the roasting tin

5 Meanwhile, cut the mozzarella and baked ciabatta into pieces the same size as the vegetables, and place in a large bowl

6 Add the roasted vegetables to the bowl and coat everything lightly with the remaining olive oil. Season, divide into four servings, then thread onto 12 skewers with the basil leaves

7 Grill the kebabs under a preheated grill until the cheese begins to melt

8 For the dip, mix the pesto sauce and creme fraiche together in a bowl.

Serve kebabs with the dip and a green salad

NOTES : This dish combines the glorious sun-ripened flavours of tomatoes and aubergine with a creamy pesto dip.

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