Cooking Tips : Rosemary branches can be used as brushes for basting and as skewers. Soak the rosemary skewers overnight to prevent them charring.
Serves 4
Roasted Vegetables Ingredients: |
- 1 small red cabbage
- 1 fennel bulb
- 1 orange bell pepper, cut into 1 1/2-inch/4-cm dice
- 1 eggplant, halved and sliced into 1/2-inch/1-cm pieces
- 2 zucchini, thickly sliced diagonally
- 6 rosemary twigs, about 6-inches/15-cm long, soaked in cold water
- olive oil, for brushing
- salt and pepper
Cooking Instructions: |
- Preheat the grill or broiler. Place the red cabbage on its side on a cutting board and cut through the middle of its stem and heart.
- Divide each piece into4, each piece into 4, each time including a section of the stem in the slice to hold it together.
- Prepare the fennel in the same way as the red cabbage.
- Blanch the red cabbage and fennel in boiling water for 3 minutes, then drain well.
- With a wooden skewer, carefully pierce a hole through the center of each piece of vegetable.
- Thread a piece of orange bell pepper, fennel, red cabbage, eggplant, and zucchini onto each rosemary twig, gently pushing the rosemary through the skewer holes.
- Brush liberally with olive oil and season with plenty of salt and pepper.
- Cook over hot coals or under the hot broiler for 8-10 minutes, turning occasionally. Serve at once.
Related Reading:
The Vegetable Gardener's Bible (10th Anniversary Edition)The invaluable resource for home food gardeners! Ed Smith's W-O-R-D system has helped countless gardeners grow an abundance of vegetables and herbs. A... Read More >
Animal, Vegetable, Miracle: A Year of Food Life (P.S.)Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, theyd only buy... Read More >
500 Soups: The Only Soup Compendium You'll Ever Need (500 Cooking (Sellers))This compendium is crammed with 500 mouthwatering soups and packed with inspirational ideas for every kind of soup, broth, bisque, chowder, potage, an... Read More >
