Rosemary grilled vegetable skewers

Ingredients

For 1 serving

• Zucchini165 g
• Bell peppers165 g
• Red onion80 g
• Cherry tomatoes110 g
• Extra virgin olive oil20 g
• Rosemaryto taste
• Saltto taste

In season: June – September

Method

1. If using wooden skewers, soak them in water so they don't burn; wash the rosemary and finely chop the needles.
2. Wash the courgette and pepper; trim the courgette and cut it into rounds about 1.5 cm thick, remove the pepper seeds and pith and cut it into squares of about 3 cm; peel the red onion and cut it into wedges, keeping them joined at the root.
3. Thread the vegetables onto the skewers, alternating them with the washed cherry tomatoes, and brush them with the oil mixed with the rosemary.
4. Heat a griddle or grill over high heat.
5. Grill the skewers for 8 minutes, turning them often, until the vegetables are tender and charred; salt them at the end.