·12” long wooden skewers
·2 red-skinned potatoes
·2 medium zucchini
·1 medium eggplant
·1 large onion, peeled
·1 cup cherry tomatoes
·1-2 bell peppers, cored
·1 cup white mushrooms (optional)
· ½ cup olive oil
·Fresh minced rosemary (optional)
·salt/pepper to taste
Soak skewers in water for at least 30 minutes to prevent burning over the grill. Boil potatoes in a pot of water for about 8 minutes, or until fork tender. Drain and rinse with cool water. Prep all vegetables by chopping into bite-sized pieces. Thread vegetables onto skewers, alternating colors. Brush with olive oil and sprinkle with seasoning. Grill on a barbecue until evenly charred or bake on a baking dish at 375 degrees for 12-15 minutes, rotating occasionally. Remove skewers, then serve on a platter and enjoy!
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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