Rainbow Rosemary Skewers
 
Prep time
Cook time
Total time
 
Serves: 12 skewers
INGREDIENTS:
  • 12 cherry tomatoes
  • 1 red bell pepper, cut into 12 squares
  • 1 orange bell pepper, cut into 12 squares
  • 1 yellow bell pepper, cut into 12 squares
  • 1 green bell pepper, cut into 12 squares
  • 1 yellow zucchini, sliced into 12 pieces
  • 1 green zucchini, sliced into 12 pieces
  • ½ red onion, cut into 24 squares
  • 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:
  1. 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.
  2. 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.
  3. 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/