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Roasted Vegetable Skewers

Roasted Vegetable Skewers

  • 1 cup diced sweet potato
  • 1 cup cherry tomatoes
  • 1 zucchini
  • 1 cup mushrooms
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 cup pumpkin
  • 2 tbsp olive oil
  • 1 tbsp tamari
  • ½ tsp sea salt
  • ½ tsp sumac
  • 1 tbsp lemon juice


1. Preheat oven to 200ºC
2. Soak wooden skewers in warm water
3. Dice vegetables into chunks about 2cm x 2cm, place
in a bowl
Note: To avoid hard potato and pumpkin boil the diced
pieces for 5 minutes before skewering
4. Combine olive oil, tamari, sea salt, sumac and lemon
juice and coat the vegetables
5. Skewer the vegetables alternating between types
until all the vegetables have been used
6. Place on an oven-safe baking sheet and place in oven
for 30 minutes or until all the vegetables are cooked
7. Turn the skewers over midway through

Guest: Christina

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