Soak the wooden skewers in water.

Peel the onion. Deseed and cut the peppers into quarters. Cut both into evenly sized bits and wash.

Stick the wooden skewers into the medaillons longways and alternately stick on the onion and pepper bits. At the ends, skewer the cherry tomatoes. Lightly oil the medaillons and the vegetable bits. Grill in tin foil / on the grilling tray and turn over several times.

Mix the soya yoghurt with salt, pepper and a pinch of curry powder. Place the medaillons on the midle of the yoghurt. Garnish with basil leaves.

Serve with white bread (slightly toasted).