You can thread just about anything on rosemary sprigs, including meat or fish, and the herb infuses flavors from the inside out!

Subscribe to Sweet Paul


 

From Erin: "I love this recipe for entertaining because it’s so colorful and has a unique presentation. Plus it’s easy to prepare in advance if you’re entertaining. It’s one of my favorite recipes in my new book because it’s so adaptable as well."

 

You will need:

● 8 sprigs of rosemary

● 2 Red Bell Pepper

● 2 Red onion

● Olive oil

● Salt & pepper

  1. Cut the peppers and onions into approximately 2inch squares, and thread them onto the sprigs of rosemary. Be sure not to cut the peppers and onions too small, otherwise they may split while threading.
  2. Drizzle the skewers with olive oil, salt and pepper.
  3. Roast on a baking sheet at 425º for 1520 minutes, or until the vegetables are tender and slightly crisp around the edges. Alternatively, they are even better when cooked outdoors on a BBQ!

TIP:

The sprigs off of a rosemary bush will have woodier stalks than the storebought variety, making it easier to thread the vegetables on like skewers. If you can’t get your hands on such sturdy sprigs, try using a wooden skewer to poke a hole in the center of each vegetable square before threading. You may need to pull some of the needles off the sprigs to make the vegetables go on easier.


If you get creative and want to thread more than just onions and peppers, just remember to combine items on each skewer that cook at the same rate.

Photography by Erin Gleeson

Made it? Tell us about it–