500g extra-trim pork loin steaks, cut into 2cm cubes
2 tablespoon Middle Eastern seasoning
500g eggplant, cut into 2cm cubes
1 large red capsicum, cut into 2cm cubes
300g zucchini, cut into 2cm cubes
500g jap pumpkin, peeled, cut into 2cm cubes
quinoa
2 tablespoons chopped fresh flat-leaf parsley leaves (optional)
2 tablespoons chopped fresh coriander leaves (optional)
1 tablespoon white wine vinegar
1 tablespoon lemon juice

500 g extra-trim pork loin steaks, cut into 2cm cubes 2 tablespoon Middle Eastern seasoning 500 g eggplant, cut into 2cm cubes 1 large red capsicum, cut into 2cm cubes 300 g zucchini, cut into 2cm cubes 500 g jap pumpkin, peeled, cut into 2cm cubes 2 tablespoons chopped fresh flat-leaf parsley leaves (optional) 2 tablespoons chopped fresh coriander leaves (optional) 1 tablespoon white wine vinegar 1 tablespoon lemon juice

Preheat oven to 220°C/200°C fan-forced. Line 2 roasting trays with baking paper.

Place pork and seasoning in a shallow glass or ceramic dish. Stir to coat. Thread pork onto skewers. Cover and refrigerate.

Divide eggplant, capsicum, zucchini and pumpkin between prepared trays. Spray with oil. Roast for 30 to 40 minutes or until tender and light golden.

Prepare quinoa to packet instructions.

Combine vinegar and lemon juice in a small container or bottle and shake vigorously.

Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook skewers for 2 minutes each side or until cooked through.

Add roasted vegetables, parsley, coriander and lemon dressing to quinoa. Toss to combine. Serve skewers with quinoa mixture.