Name: Rosemary vegetable skewers
Cook time: 40 min
Total time: 40 min
Ingredients: 16 baby new potatoes; 625 gram coarsely chopped pumpkin; 2 teaspoon lemon rind; 2 tablespoon lemon juice; 8 x 15cm fresh rosemary sprigs; 1 large zucchini, halved, thickly sliced; 2 clove crushed garlic; salt and pepper, to taste

Ingredients

16 baby new potatoes

625 gram coarsely chopped pumpkin

2 teaspoon lemon rind

2 tablespoon lemon juice

8 x 15cm fresh rosemary sprigs

1 large zucchini, halved, thickly sliced

2 clove crushed garlic

salt and pepper, to taste

Method

1.Boil, steam or microwave potatoes and pumpkin, separately, until almost tender; drain.

2.Trim and reserve leaves from bottom two-thirds of rosemary sprigs; sharpen trimmed ends to a point. Finely chop 2 teaspoons of reserved leaves.

3.Combine potato, pumpkin and zucchini with the rind, juice, rosemary and garlic in large bowl; season.

4.Thread vegetables onto rosemary skewers; cook skewers on heated oiled barbecue (or grill or grill pan), basting occasionally with reserved juice, about 10 minutes or until vegetables are tender.

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