Ingredients
Servings
Serves 4
- 3 tbsp
- 10 wooden skewers or rosemary sticks
- 2 large sweet potatoes, peeled and cut into 3-4cm chunks
- 2 courgettes cut into 2cm slices
- 2 red onions cut into wedges
- 100 g cherry tomatoes
- 2 tbsp oil
Procedure
- Soak the wooden skewers or rosemary sticks in water so they don’t burn on the grill.
- Steam the sweet potato chunks until tender but still firm. Add to a bowl with all the prepared vegetables.
- Mix the Deep South Brown Sugar seasoning with the oil, and pour over the potato and vegetables and mix through.
- Arrange the potato and vegetables on the wooden skewers or rosemary sticks and grill until tender.
- Recipe type: Meatless
- Cuisine: Southern American
