Prep the ingredients: preheat oven to 400 degrees. Soak the wooden skewers in a shallow dish filled with water. Core, seed, and finely dice the tomato. Cut the corn kernels of the cob. Core, seed, and remove the white ribs from the bell pepper, then cut into 1-inch cubes. Quarter the zucchini lengthwise, then cut into 1-inch pieces. Halve the mushrooms. Halve, peel, and finely dice the onion. Mince or grate the garlic. Thinly slice the basil. Chop the parsley.

Make the marinade: in a small bowl, combine the garlic, 1 tablespoon olive oil, 1⁄2 tablespoon white wine vinegar, and 1 teaspoon Sir Kensington’s Dijon Mustard. Season with salt and pepper.

Assemble the skewers: thread the mushrooms, zucchini, and bell pepper, onto skewers. Brush or drizzle with the marinade. Season with salt and pepper. Place on a baking sheet and bake for 20-25 minutes, until slightly caramelized.

Meanwhile, cook the couscous: in a small pot, bring 1 cup water and a pinch of salt to a boil. Once boiling, add the couscous, cover, and remove from heat until the rest of the meal is ready.

Make the summer corn relish: Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and cook, tossing, 4-5 minutes, until softened. Season with salt and pepper. Add the tomato and corn to the pan and cook another 4 minutes, until the tomato cooks down. Stir 1 tablespoon white wine vinegar and 1 teaspoon Sir Kensington’s Dijon Mustard into the corn mixture. Once slightly cooled, stir in the feta and half the basil. Season with salt and pepper.

Fluff the couscous with a fork and stir in the parsley, remaining basil, and 1⁄2 tablespoon olive oil. Season with salt and pepper.

Plate the couscous, then top with the summer corn relish and veggie skewers. Enjoy!