Veggie Skewers with Dip

Recipe author: EAT SMARTER
Veggie Skewers with Dip
45 min.
1 hr 10 min.
Ready in


for 4 servings
Potato kebabs
small, waxy potatoes
freshly ground peppers
4 tablespoons
wooden Skewer
3 ½ ounces
Brie (or cambozola)
1 tablespoon
freshly chopped Rosemary leaves
Tomato dip
1 clove
3 tablespoons
½ teaspoon
dried thyme
freshly ground peppers
1 tablespoon
Basil (shredded)
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Preparation steps

Step 1/7
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.
Step 2/7
Halve the potatoes and thread onto wooden skewers.
Step 3/7
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.
Step 4/7
Serve sprinkled with rosemary.
Step 5/7
For the dip peel the onion and garlic and dice very finely. Drain the dried tomatoes and dice very finely.
Step 6/7
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.
Step 7/7
Transfer to a small bowl and sprinkle with basil.