Roasting vegetables are perfect for skewers because they stay nice and succulent. Skewering them with fresh rosemary gives them a lovely herbal flavour. I like to surprise my guests by adding a little twist to the skewers by adding slices of Chorizo Vegano Classico because it’s made with almonds, which toast beautifully in the oven and completely infuses with the distinct rosemary flavour.
120 grams Chorizo Vegano Classico Charcuterra, cut into thin slices
2 small courgettes, cut into thin slices
1 spring onion, cut into thin slices
1 small garlic, crushed
Sea salt and freshly milled black pepper
Picual Olive Oil
4 sturdy rosemary sprigs, leaves on top half removed
Preheat oven to 190°C / gas mark 5 / 375°F.
In a large bowl, combine the Chorizo Vegano Classico, courgettes, onion, garlic, and a generous glug of olive oil. Season with sea salt and black pepper and set aside and marinate for 30 minutes.
Thread the slices onto the rosemary skewers. Cook in the chicken oven, turning occasionally, while basting with the reserved marinade, until golden and cooked for about 20-25 minutes. Serve with lime wedges and crusty bread.