Set oven to 220ºC. Slice potatoes into discs. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until golden and cooked through.
2. Prepare the vegetables
Dice capsicum, wedge squash and thickly slice courgettes. Add to a bowl with cherry tomatoes. Toss with 1 tsp thyme, 1 1/2 tbsp oil, salt and pepper.
3. Make the kebabs
Thread the vegetables onto skewers. Place on a lined oven tray and bake for 15-20 minutes until cooked through.
4. Make the dipping sauce
Chop dill and crush 1/2 garlic clove, stir through yoghurt along with lemon juice. Season with salt and pepper.
5. Finish and plate
Tear and rinse lettuce. Divide among plates with potatoes, veggie skewers and dipping sauce.
Loosen the dipping sauce with water or olive oil if preferred.
Other spices that work well on the veggie skewers are ground cumin and paprika.
Yellow capsicum, 1
Yellow squash, 3
Cherry tomatoes, 1 bag (400g)
Dill, 1 packet
Coconut yoghurt, 1 tub (120g)
Lemon, 1/2 *
Festival lettuce, 1