Rosemary mushroom kebabs are great on the BBQ or you can roast them in the oven. Using rosemary sprigs (instead of wooden or metal skewers) will herb-infuse your vegetables as they cook. I stacked mushrooms, marinated tofu and bell peppers on mine -- but you can literally put anything on them, even meat.
If you can find a rosemary bush, it’s preferable to pick the sprigs yourself, as the stems will be heartier than the store bought kind, and easier to poke through veggies. Cut veggies big, so they won’t fall apart as you “string” them. Remember certain items cook faster than others, so separate them onto different kebabs if necessary. Serve your results on top of rice, or alone with a yogurt or tahini dipping sauce.
All photos and illustration by © Erin Gleeson and originally posted on The Forest Feast.