Pretty, easy and fun to make with kids, these skewers are the ultimate summer barbecue side dish or accompaniment to roasts in winter.
- 2 red capsicums
- 2 red onions
- 8 rosemary sprigs
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp cracked pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 220˚C.
Cut capsicum and onion into 5 cm cubes and thread onto rosemary (you may need to peel some of the needles off).
Drizzle with oil, season well and place on a shallow roasting tray. Roast for 15-20 minutes, or until tender.
• The sweet capsicum pairs perfectly with the spicy onion and the earthy rosemary, but you can use whatever vegetables that hold their shape once cooked. Add cubes of firm fish like ling or salmon to make it a meal.
Recipe from The Forest Feast by Erin Gleeson, with photographs by Erin Gleeson. Published by Stewart, Tabori & Chang.