Veggie skewers with dip 

Veggie skewers with dip


Preparation:45 min
Ready in:70 min


For servings

Potato kebabs
12small, waxy potatoes
freshly ground peppers
4 tablespoonssunflower oil
8wooden Skewer
3 ½ ouncesBrie (or cambozola)
1 tablespoonfreshly chopped Rosemary leaves
Tomato dip
1 clovegarlic
3 tablespoonsolive oil
½ teaspoonsdried thyme
4oil-packed sun-dried tomato
freshly ground peppers
1 tablespoonBasil shredded


1 For the kebabs, wash the potatoes and cook in salted water for about 20 minutes. Then drain, refresh in cold water and leave to cool.
2 Halve the potatoes and thread onto wooden skewers.
3 Season with salt and pepper and grill on a barbecue for about 3 - 4 minutes, turning frequently. At the end of this time cut the Brie into small pieces, place on the potatoes and grill briefly, until the cheese begins to melt.
4 Serve sprinkled with rosemary.
5 For the dip peel the onion and garlic and dice very finely. Drain the dried tomatoes and dice very finely.
6 Heat 1 tbsp olive oil in a pan and sweat the onion and garlic for a few minutes. Add the tomatoes with their juice and crush the tomatoes with a potato masher. Stir in the thyme and the diced dried tomatoes and season with salt and pepper. Simmer without a lid for about 20 minutes.
7 Transfer to a small bowl and sprinkle with basil.


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