Veggie Skewers with Dip
ready in 1 hr 10 min.
- Potato kebabs
- 12 small, waxy potatoes
- freshly ground peppers
- 4 Tbsps sunflower oil
- 8 wooden Skewer
- 3 ½ ozs Brie (or cambozola)
- 1 Tbsp freshly chopped rosemary
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.
Halve the potatoes and thread onto wooden skewers.
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.
Serve sprinkled with rosemary.
For the dip peel the onion and garlic and dice very finely. Drain the dried tomatoes and dice very finely.
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.
Transfer to a small bowl and sprinkle with basil.