Roasted Vegetables Recipe

Rosemary branches can be used as brushes for basting and as skewers. Soak the rosemary skewers overnight to prevent them charring.

Assemble these supplies:

• 1 small red cabbage
• 1 fennel bulb
• 1 orange bell pepper, cut into
• 172-inch/4-cm dice
• 1 eggplant, halved and sliced into
• 72-inch/1-cm pieces
• 2 zucchini, thickly sliced diagonally
• 6 rosemary twigs, about 6-inches/15-cm
• long, soaked in cold water
• olive oil, for brushing
• salt and pepper

Steps in Reparation:

1. Preheat the grill or broiler. Place the red cabbage on its side on a cutting board and cut through the middle of its stem and heart. Divide each piece into 4, each time including a section of the stem in the slice to hold it together.
2. Prepare the fennel in the same way as the red cabbage.
3. Blanch the red cabbage and fennel in boiling water for 3 minutes, then drain well.
4. With a wooden skewer, carefully pierce a hole through the center of each piece of vegetable.
5. Thread a piece of orange bell pepper, fennel, red cabbage, eggplant, and zucchini onto each rosemary twig, gently pushing the rosemary through the skewer holes.
6. Brush liberally with olive oil and season with plenty of salt and pepper.
7. Cook over hot coals or under the hot broiler for 8-10 minutes, turning occasionally. Serve at once.Serves 6

Nutritional Information

Calories ....................................16   Sugars ...........................................3g

Protein .......................................1g   Fat........................................03g

Carbohydrate ............................3g   Saturates...............................Og