- 1 sweet potato
- 1 onion
- Extra Virgin Olive Oil Blend Sublime
- 1 aubergine
Microwave the sweet potato for 15 minutes to soften it. This will make it easier to peel and cut. Cut into dice (not too big) and set aside. Peel and cut the onion and carrot. The onion should be cut into thick petals to make it easier to thread onto the skewers. Cut the pepper into similar sized pieces (leave unpeeled).
Thread the vegetables onto skewers, alternating them as you go. Sprinkle with a little salt and drizzle with a few drops of our EVOO Blend Sublime to give this dish its wonderful flavour. Place on a barbecue and grill until the sweet potato is tender when pierced with a skewer.