Vegetable Skewers with Red Pepper Butter

For the paprika butter: Preheat the oven to 220°C (approximately 425°F). Place the red pepper on a baking sheet and roast, turning the pepper occasionally until the skin blisters. Place in a bowl, cover with a damp cloth, then peel and remove stems and seeds. Finely chop the peppers, transfer to a bowl, mix with the softened butter and season with salt, pepper and paprika. Pat the butter into a rectangle and refrigerate until firm, about 30 minutes. Remove from the refrigerator and roll the butter in paprika.

Combine the peppercorns, allspice and coriander seeds along with a pinch of salt in a mortar with the lemon juice and crush the spices, stir into the softened butter.

Rinse the peppers, halve lengthwise and remove the seeds and white ribs and cut into 2cm (approximately 3/4-inch) cubes. Rinse the tomatoes.

Heat the broiler. Scrub and rinse the potatoes thoroughly and cut in half if large. Peel and halve the shallots. Soak wooden skewers in water. Alternately thread the peppers, tomatoes, shallots and potatoes onto the skewers and coat with the seasoned butter. Broil, basting with the butter and turning them as they cook until the potatoes are cooked through and the vegetables are well browned, 15-20 minutes.