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Rosemary veggie kebabs with seasoned rice

Name: Rosemary veggie kebabs with seasoned rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1 red onion, cut into 2cm pieces; 1 green zucchini, thickly sliced; 1 yellow zucchini, thickly sliced; 8 fresh shiitake mushrooms, halved if large; 1 red capsicum, cut into 2cm pieces; 1 yellow capsicum, cut into 2cm pieces; 16 cherry tomatoes; 2 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon vegetable stock powder; 1 cup (200g) long grain brown rice; 30g unsalted butter; 1 tablespoon finely chopped flat-leaf parsley; 8 long rosemary sprigs; Tomato chutney, to serve

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25m

30m

Rosemary vegie kebabs with seasoned rice (vegetarian)

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Take it up a level and use rosemary sprigs as skewers to impart an insense herby flavour on these vegetable kebabs.

1 red onion, cut into 2cm pieces
1 green zucchini, thickly sliced
1 yellow zucchini, thickly sliced
8 fresh shiitake mushrooms, halved if large
1 red capsicum, cut into 2cm pieces
1 yellow capsicum, cut into 2cm pieces
16 cherry tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon vegetable stock powder
1 cup (200g) long grain brown rice
30g unsalted butter
1 tablespoon finely chopped flat-leaf parsley
8 long rosemary sprigs
Tomato chutney, to serve

Method

1.

Place all the vegetables in a bowl with tomatoes, olive oil and vinegar, then toss to combine. Set aside for 10 minutes.
2.

Fill a large saucepan with cold water and add the vegetable stock powder, then bring to the boil. Add the brown rice and simmer for 20 minutes, then drain. Return rice to the pan, add the butter, and season with salt and pepper. Stir in parsley, then cover and keep warm.
3.

Strip almost all the rosemary leaves from the sprigs, leaving just the top leaves (reserve leaves for use in other dishes). Wrap the top leaves in foil, then thread the vegetables, alternating varieties, onto the sprigs.
4.

Preheat a chargrill or barbecue to medium-high heat and cook skewers for 4-5 minutes, turning, until vegetables are lightly charred and just tender. Serve with rice and tomato chutney.