Vegetable Skewers Grilled with Tomato Salsa
Ingredients
- For the vegetable skewers
- 1 long, thin Eggplant
- 2 thin Zucchini
- 4 shallots
- 8 small button Mushroom
- 8 Cherry tomatoes
- 4 Baby corn cobs
- 2 sprigs fresh rosemary
- 2 bay leaves
- 3 Tbsps olive oil
- salt
- black peppers
- For the tomato salsa
- 500 grams Tomatoes
- 50 grams sun-dried Tomatoes (in a jar, in oil)
- 2 scallions
- 2 Tbsps lemon juice
- 1 pinch cayenne pepper
Preparation steps
For the vegetable skewers, rinse eggplant and zucchini. Cut eggplant into 8 pieces and cut each zucchini into 4 pieces. Lightly salt eggplant. Peel shallots and cut in half. Trim mushrooms.
Rinse cherry tomatoes and baby corn cobs and cut all in half. Rinse rosemary, shake dry and cut into 4 pieces. Cut bay leaves in half.
Alternately layer prepared vegetables and herbs on 8 skewers, brush with 1 tablespoon olive oil and season with salt and pepper.
Place vegetable skewers on a hot barbecue or a preheated oven broiler and cook on aluminum grill trays, watching carefully, for about 25-30 minutes.
For the tomato salsa, blanch tomatoes, let cool briefly, peel, cut into quarters, remove seeds and dice. Drain sun-dried tomatoes and also cut into small cubes.
Rinse scallions, trim and chop.
In a bowl mix remaining olive oil, lemon juice, salt, pepper and cayenne pepper together with prepared tomatoes and scallions.
To serve, arrange vegetable skewers on plates and serve tomato salsa separately.
