Food

Instead of your usual mashed potatoes and peas, lighten up the menu with these vegetable brochettes — perfect for Easter or any other festive meal!

Photo Credit: iStock.com

Ingredients

1 Italian eggplant, large dice
1 Japanese eggplant, 1 cm slice
1 green zucchini, 1 cm slice
1 red onion, peeled and quartered
2 red bell pepper, cut into 1 inch square pieces
6-8 shitake or porobello mushrooms, de-stem, leave shitake whole, quarter portobello
2 sprigs fresh thyme, picked, finely chopped
2 sprigs fresh rosemary, picked, finely chopped
4 tbsp extra virgin olive oil
to taste flaked sea salt
to taste flaked sea salt
8 bamboo skewers, soaked in water

Preparation

1. Preheat convection oven 175°C (350°F)
2. Arrange vegetables on stainless steel or soaked bamboo skewers
3. Drizzle with olive oil, top with thyme and rosemary, season with salt and pepper
4. Roast until tender about 20 minutes and nicely browned, cover with aluminum foil to hold

 

Serving Size: 8