Vegetable Skewers with Potatoes
Vegetable skewers with potatoes are a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 corn cobs
- 300 g Eggplant
- 300 g cherry tomatoes
- 1 Garlic clove
- 1 lemon
- 4 tbsp olive oil
- 1 tbsp Tomato Paste
- pepper (ground)
- rosemary sprigs (for garnish)
- 8 wooden skewers
- 4 Potatoes
- Salt
- pepper (ground)
- 3 tbsp oil
Instructions
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1.
Soak wooden skewers in water. Remove leaves and silk from corn, cut the cobs into ~2 cm thick pieces. Boil the pieces for about 10 minutes, then drain, rinse with cold water, and let them dry.
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2.
Wash and trim eggplant, cutting it into ~2 cm thick pieces. Wash cherry tomatoes.
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3.
Thread corn, eggplant, and cherry tomatoes alternately onto the wooden skewers. Peel garlic, press through a garlic press, and mix with lemon juice, tomato paste, olive oil, and pepper.
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4.
Place the skewers in a shallow dish and brush them with the marinade; cover and marinate for about 1 hour.
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5.
Cut potatoes lengthwise into wedges, season with salt and pepper, and toss with oil.
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6.
For grilling, lay the skewers and potato wedges on oiled aluminum foil and grill over medium heat for about 8–10 minutes, turning occasionally and brushing the skewers with marinade. Season the finished skewers with salt, sprinkle rosemary sprigs, and serve immediately with the potato wedges.
