Grilled Vegetable Skewers with Tomato Salsa

Ingredients

• 1 long, thin eggplant
• 2 thin zucchini
• 4 shallots
• 8 small mushrooms
• 8 Cherry tomatoes
• 4 baby corn cobs
• 2 sprigs fresh rosemary
• 2 Bay leaves
• 3 tbsp olive oil
• Salt
• black pepper
• 500 g tomatoes
• 50 g sun-dried tomatoes in oil
• 2 Spring Onions
• 2 tbsp lemon juice
• 1 pinch cayenne pepper

Instructions

1. 1.

   Wash, trim eggplant and zucchini; cut eggplant into 8 pieces, each zucchini into 4. Lightly salt the eggplant. Peel and halve shallots. Clean mushrooms.

2. 2.

   Wash cherry tomatoes and baby corn; halve corn cobs. Wash rosemary sprigs, shake dry, split into 4 pieces, halve bay leaves.

3. 3.

   Thread vegetables alternately with herbs onto 8 skewers, brush with 1 tbsp olive oil, season with salt and pepper.

4. 4.

   Grill over high heat on aluminum trays for about 25‑30 minutes until cooked through.

5. 5.

   For the salsa, blanch tomatoes briefly, let cool, then peel, quarter, deseed and dice. Drain sun‑dried tomatoes and dice small.

6. 6.

   Trim and chop spring onions.

7. 7.

   Whisk remaining olive oil, lemon juice, salt, pepper and cayenne; mix with diced tomatoes and onions.

8. 8.

   Serve skewers on a plate with salsa on the side.