Roasted Vegetables on Rosemary Skewers

1 small red cabbage
1 head fennel
1 orange bell pepper, cut into 1 1/2 inch dice
1 eggplant, halved and sliced into 1/2 inch pieces
2 zucchini, sliced thickly diagonally
olive oil for brushing
6 rosemary twigs, 6 inches long
salt and pepper

Put the red cabbage on its side on a chopping board and cut through the middle of the stem and heart. Divide each piece into 4 including a piece of he stem in the slice to hold it together. Prepare the fennel in the same way.

Blanch the red cabbage and fennel in boiling water for 3 minutes, then drain well.

With a wooden skewer, pierce a hole through the middle of each piece of vegetable.

Onto each rosemary twig, thread a piece of orange bell pepper, fennel, red cabbage, eggplant and zucchini pushing the rosemary through the holes.
Brush liberally with olive oil and season with plenty of salt and pepper.

Cook over a hot barbecue for 8-10 minutes, turning occasionally. Serve hot.

This recipe serves: 4

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