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vegetables | Mediterranean skewers

Serves 2 with rice/salad

These are simple, easy to make and incredibly healthy. They taste great just as they are, but you can always use the dressing from the Mediterranean rosemary skewered chicken with honey and mustard glaze if you wanted to add more flavour.

Wheat free, dairy free, nut free version...

Ingredients...

Method...

  1. Immerse the rosemary skewers in water and put to one side.
  2. Heat the oven to 170C
  3. In a dish, coat the vegetables with oil.
  4. Put a layer of foil over a baking tray.
  5. Strip most of the rosemary leaves off the skewer, but leave a tuft at the top of each one.
  6. Scatter the stripped rosemary leaves on the foil.
  7. Alternate the vegetables as you thread them onto the skewers.
  8. Season with salt and pepper.
  9. Cover with foil and scrunch the top and bottom pieces together to form a reasonably airtight parcel.
  10. Allow the skewers to cook and steam on the scattered rosemary leaves for approximately 25-30 minutes.
  11. Then take the top layer of foil off for 10-15 minutes.

Maybe serve with...

These are lovely simply served on a bed of rice. Wild rice is particularly lovely. You can always add nuts and seeds to the rice: such as linseed, pumpkin seeds, and/or toasted sesame seeds.

For those able to eat fish ...

Add cubes of chunky white fish. You can use anything from good old cod to monkfish and red snapper. Or you can simply serve them alongside baked/pan fried fish.

For those able to eat wheat...

You could always serve on a bed of cous cous - see mango stuffed boats.

For those who can eat meat...

See Mediterranean rosemary skewered chicken with honey and mustard glaze

If you have peppers and tomatoes left over, see simple ratatouille, pepper paprikash, ultra quick fajitas. If you have peppers or courgette left over, see creamy dip and creamy pashley pasta. If you have tomatoes leftover, see quick fling pasta, sublime tomato soup or salsa.


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