Veggie Skewers

An alternative for a summer barbecue or for some dinner with friends! That’s a practical way to cook you veggies, keeping them light and good-looking too. You just need your favourite vegetables and some wooden skewers. Here you can be inspired by our Veggie Skewers, then feel free to get creative!


  • 2 carrots
  • 15 cherry tomatoes
  • 10 small new potatoes
  • 2 courgettes
  • 1 caulirower
  • 1 teaspoon cumin
  • half teaspoon cayenne pepper
  • half teaspoon paprika
  • drizzle of extra virgin olive oil
  • pinch of pink Himalayan salt


  1. Soak the wooden skewers into cold water while you prepare the ingredients. This will stop them from burning
  2. Preheat the oven at 180°
  3. Cut the potatoes into chunks of roughly 1/2 cm thick; the same with the cauliflower. Slice the carrots and courgettes, 1/2 cm thick.
  4. Season all the veggies with spices and cumin seeds and a drizzle of extra virgin olive oil
  5. Take the skewers and pass trough a chunk of each vegetable. For example follow this sequence: potato-courgette-carrot-tomato-cailifower-courgette-carrot-potato
  6. Place all your veggie skewers on a baking tray, covered with baking paper, and bake for 20 minutes, until the potatoes are tender and the veggies slightly gold
  7. Serve hot or cold as a side dish. They last up to two days in the fridge

IMG_0036.JPG 2Why we like them:

  • They are a nice way to present simple veggies, without requiring difficult cooking  processes
  • You can really use the ingredients you prefer, as long as you cut them into small pieces to have the same cooking time
  • They are the good leftover to take to work the day after!