Pumpkin, Potato, Tomato and Onion Skewers
96 / 100
- 4 Boiled potatoes
- 2 red onions
- 4 small firm tomatoes
- ¼ Hokkaido pumpkin
- olive oil
- 2 tsps dried rosemary
- Wooden skewer
Preheat the oven to 200°C (approximately 400°F). Grease a baking sheet.
Rinse the pumpkin, remove the seeds and cut into wedges. Blanch in a pot of boiling salted water until al dente, about 3 minutes. Drain. Peel and halve the onion.
Alternately thread the pumpkin, potato, tomato and onion on wooden skewers. Generously brush with oil, sprinkle with the rosemary and season with salt and pepper. Place on the baking sheet and bake, turning the skewers over once until the vegetables are tender, 10-15 minutes.