Rosemary Kebabs of Char-Grilled Summer Vegetables

Name: Rosemary Kebabs of Char-Grilled Summer Vegetables
Yield: Serves 4-6
Ingredients: 8-12 stiff stems of rosemary with most of the leaves removed or, alternatively, wooden skewers; 8-12 stiff stems of rosemary with most of the leaves removed or, alternatively, wooden skewers; a selection of summer vegetables suitable for grilling, such as courgettes, sweet peppers, tomatoes, mushrooms, whole cloves of garlic, red onions; a selection of summer vegetables suitable for grilling, such as courgettes, sweet peppers, tomatoes, mushrooms, whole cloves of garlic, red onions; a selection of summer vegetables suitable for grilling, such as courgettes, sweet peppers, tomatoes, mushrooms, whole cloves of garlic, red onions; a selection of summer vegetables suitable for grilling, such as courgettes, sweet peppers, tomatoes, mushrooms, whole cloves of garlic, red onions; a selection of summer vegetables suitable for grilling, such as courgettes, sweet peppers, tomatoes, mushrooms, whole cloves of garlic, red onions; a selection of summer vegetables suitable for grilling, such as courgettes, sweet peppers, tomatoes, mushrooms, whole cloves of garlic, red onions; a selection of summer vegetables suitable for grilling, such as courgettes, sweet peppers, tomatoes, mushrooms, whole cloves of garlic, red onions; a selection of summer vegetables suitable for grilling, such as courgettes, sweet peppers, tomatoes, mushrooms, whole cloves of garlic, red onions; 150 ml (¼ pint) mild olive oil or sunflower oil; 150 ml (¼ pint) mild olive oil or sunflower oil; 1 tablespoon fresh rosemary leaves; 6 green peppercorns, coarsely ground; 3 star anise; 1 tablespoon water; 2 tablespoons lemon and garlic vinegar; 2 tablespoons lemon and garlic vinegar; 8-12 stiff stems of rosemary with most of the leaves removed or, alternatively, wooden skewers

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

The slightly woody stems of the rosemary bush make admirable herbal skewers for vegetables, fruit, fish and meat. Grill the vegetables over charcoal for a superb flavour and serve with a spiced rosemary dressing and plenty of freshly baked bread.

Ingredients

a selection of summer vegetables suitable for grilling, such as courgettes, sweet peppers, tomatoes, mushrooms, whole cloves of garlic, red onions

Method

Make the dressing by gently heating the vinegar and water with the star anise, peppercorns and rosemary leaves in a small pan. Bring almost to the boil, then remove from the heat and allow to cool slightly before mixing in the sunflower or olive oil.

Prepare the vegetables by washing and trimming where necessary. Cut the vegetables into similar size pieces, large enough to be threaded o