6 small purple potatoes, each sliced into 4 pieces
12 long sprigs rosemary
2 tablespoons cold-pressed oil with a high smoke point, camelina or coconut are ideal, or melted butter
1 teaspoon Italian dried herb blend
Sea salt and freshly cracked black pepper
DIRECTIONS:
Start up the grill on high heat, and place a barbecue plate on the grill if available. Pull most of the rosemary leaves off the stem (except for a full cluster at the top) to make the sprigs thinner. Thread the vegetables off, placing them close together. If the potatoes do not skewer easily poke a hole into them first with a thin knife or metal skewer.
Mix the oil and herbs then brush them onto the skewers with a pastry brush. Sprinkle salt and pepper over top then place the skewers on the grill. Cook for 10-15 minutes, keeping the lid closed but flipping halfway through. If the vegetables start to blacken too quickly on the outside move them away from direct flame.
Remove from heat, place on a serving platter and sprinkle lightly with more salt and pepper to bring out all the flavours.
Recipe by Love from the Land at https://www.lovefromtheland.com/rainbow-rosemary-skewers/