Zucchini And Feta Kebabs - cooking recipe

Ingredients

1 lb new potatoes, scrubbed and halved, larger ones quartered
3 tbsp sunflower oil
2-3 None zucchini, sliced lengthwise into 12 strips
1 (16 oz) jar roasted red peppers, drained and cut into 12 strips
1 1/4 cups feta, cut into 12 pieces
1 tbsp finely chopped thyme, plus extra leaves to garnish
1 cup sun dried tomatoes, chopped
2 1/4 cups low-fat cottage cheese
None None You will also need 4 skewers

Preparation

Preheat the oven to 400\u00b0F. Place the potatoes on a large baking tray. Drizzle over 1 tbsp of the oil and toss well to coat. Bake for 25-30 mins, turning occasionally, until cooked through and golden.
Heat 1 tbsp of the oil in a large non-stick frying pan, add the zucchini strips and cook for 1 min each side. Remove from the pan and let cool slightly. You may need to do this in batches.
Place the pepper strips on top of the zucchini strips, add a piece of feta and roll up to enclose the cheese. Thread 3 zucchini rolls onto each skewer.
Heat the remaining oil in the frying pan with the chopped thyme, add the skewers. Cook, turning occasionally, for 4 mins. Season to taste with salt and freshly ground black pepper.
Scatter the chopped sun dried tomatoes over the cottage cheese and serve with the skewers and potatoes. Garnish with extra thyme leaves.