Roasted rosemary veggie skewers

I loved this concept so much and I wanted to share it with you. It's not so much of an amazing recipe- more just the quirky skewer thing going on ;-)

Perfect for BBQ's or summer dining al-fresco, the flavours are fresh and enticing and it will make your dinner companions smile.

There are two simple requirements for this dish:
1- some veggies that can be skewered
2- robust fresh rosemary 'stalks' to act as the skewers

I have a rosemary plant in the garden so had easy access to cut some skewers, some of the skewers I cut were not quite robust enough but they still do the trick and infuse the veggies with flavour. I used my fingers slide the veggie chunks onto my plate just before I ate them and many of the rosemary leaves came away too- yum!

The light oil baste over the veggies was kept simple here so the flavour of the herbs could do their thing, but you could add some more spice if you liked with chipotle sauce or chilli flakes. I served the skewers as a side dish along with the samphire quinoa dish and flatbread wedges.

Bon apetite!

Recipe: Roasted rosemary veggie skewers

Serves 2 as a side


2 cup worth mixed veg- (I used 1 red onion, 1 red pepper and 1 courgette)
2 tsp oilve oil (or preferred oil)
1 tsp mixed herbs and spices of choice (i.e chili or cajun)
4 robust rosemary stalks to act as skewers


Prepare the vegetables to be skewered and toss in the oil and spices.

Carefully thread the veg pieces on the rosemary stalks, going along the direction of the leaves so that they largely remain intact).

Toast the skewers under a medium grill for 5-10 minutes until golden along the edges.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
jo hodsonComment