From The Complete Book of Vegetarian Cooking, edited by Veronica Sperling & Christine McFadden
Serves 6
Ingredients
- 1 small Red Cabbage
- 1 head Fennel
- 1 orange Bell Pepper, cut into 1 1/2 inch dice
- 1 Eggplant
- 2 Zucchini, sliced thickly diagonally
- Olive Oil for brushing
- 6 Rosemary Twigs, about 6 inches long, soaked in water for 8 hours
- Salt and Pepper
Directions
- Put the red cabbage on its side on a chopping board and cut through the middle of the stem and heart. Divide each piece into four, including a bit of the stem in the slice to hold it together. Prepare the fennel in the same way.
- Blanch the red cabbage and fennel in boiling water for 3 minutes, then drain well.
- With a wooden skewer, pierce a hole through the middle of each piece of vegetable.
- On to each rosemary twig, thread a piece of orange bell pepper, fennel, red cabbage, eggplant, and zucchini, pushing the rosemary through the holes,
- Brush liberally with olive oil and season with plenty of salt and pepper.
- Cook over a hot grill for 8-10 minutes, turning occasionally. Serve hot.
