Step 1

Place all the vegetables in a bowl with tomatoes, olive oil and vinegar, then toss to combine. Set aside for 10 minutes.

Step 2

Fill a large saucepan with cold water and add the vegetable stock powder, then bring to the boil. Add the brown rice and simmer for 20 minutes, then drain. Return rice to the pan, add the butter, and season with salt and pepper. Stir in parsley, then cover and keep warm.

Step 3

Strip almost all the rosemary leaves from the sprigs, leaving just the top leaves (reserve leaves for use in other dishes). Wrap the top leaves in foil, then thread the vegetables, alternating varieties, onto the sprigs.

Step 4

Preheat a chargrill or barbecue to medium-high heat and cook skewers for 4-5 minutes, turning, until vegetables are lightly charred and just tender. Serve with rice and tomato chutney.