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Barbecue veggie kebabs with feta and rosemary

These barbecue veggie kebabs with feta and rosemary are a simple side dish. Quick and easy, can also be made in a grill pan.

Barbecue veggie kebabs with feta and rosemary
25 minutes 4 people Side dishes
Barbecue veggie kebabs with feta and rosemary

Ingredients

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  • 1/2 red bell pepper
  • 1 small zucchini
  • about 100 gram feta cheese
  • 10 sprigs of rosemary
  • olive oil
  • pepper and salt to taste
Barbecue veggie kebabs with feta and rosemary ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • optional: vegetable peeler
  • barbecue
  • meat tongs


Preparation

25 minutes 4 people Side dishes

View the original recipe via:
https://ohmydish.com/recipe/barbecue-veggie-kebabs-with-feta-and-rosemary


Preparation -- 10 minutes

Rinse the bell pepper, remove the seeds and divide the bell pepper into large pieces. Rinse the zucchini, remove the ends and cut the zucchini into thin long slices, making sure they are not too thin or too thick.

If they are too thin they will quickly break or burn and if they are too thick you cannot roll them up. 

Barbecue veggie kebabs with feta and rosemary
Barbecue veggie kebabs with feta and rosemary

Finishing the barbecue veggie kebabs with feta and rosemary -- 15 minutes

Make sure the sprigs of rosemary are the same length. Cut the feta into large cubes and place on a strip of zucchini. Because the feta is a firm cheese, it will keep its shape during grilling.

Roll it up tightly and thread it together with 2 pieces of bell pepper on a branch of rosemary. Repeat for the remaining ingredients. Drizzle with olive oil, season with salt and pepper and grill the vegetable skewers on the barbecue.

They do not necessarily have to be coloured very dark, because then the cheese will run out. Enjoy!


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