top of page

Always something delicious. ​You can find all the herbs and spices on our website. Just look under 'Spices' and at our store.

Barbecued Veggies


  • 4 Sturdy, straight, woody stems of rosemary, ¼ inch to 1/3 inch in diameter and 10 to 14 inches long.

  • 8-12 Large red or orange cherry tomatoes, or 2 medium tomatoes cut in quarters.

  • 8-12 Boiled onions (1-1 ½ inches in diameter) - peeled and parboiled for 2 minutes.

  • 1 Medium-size Japanese eggplant, cut into 4-6 slices.

  • 1 Medium-size red or yellow bell pepper, cut into approx. 12 (1 inch) pieces.



  • 1/3 cup Extra-virgin olive oil

  • 1 Large garlic clove, minced

  • 2 Tablespoons finely chopped fresh rosemary



Thirty minutes before you are ready to grill the vegetables, prepare the rosemary skewers and the fire. To prepare the skewers, strip the leaves off each stem by holding the top with one hand and grasping the stem tightly with the thumb and forefinger of your other hand and running them down the stems. Soak the stems in water for half an hour before using them. To prepare the fire, place a single layer of charcoal in your kettle grill and light it.


Divide the veggies into four equal portions, making sure to vary the vegetables of each type for each skewer. Take the rosemary skewers and thread each vegetable onto them, one at a time, alternating the different vegetables, (if the ends of the rosemary sticks are not sharp enough to penetrate some of the vegetables, make a small hole in the veggies with a knife.) Fill the skewers but leave an inch at one end to handle.


To make the marinade, stir together the olive oil, garlic, and rosemary in a small bowl. With a small brush, spread the marinade on both sides of the vegetables. Repeat before you are ready to grill them.
Once the flames have died down and the charcoal is covered with a fine gray ash, you are ready to cook your skewered veggies. Grease the grill well and place it about 6 inches above the coals—or at a distance where you can safely hold your hand for about a second. Place the skewers on the grill and turn them every 2 minutes, until they are tender and start to brown—approx. 8 minutes.  Serves 4.  Enjoy!




BARBECUED VEGGIES on Rosemary Skewers

Summer is ‘round the corner and what a WOW dish to impress your guests with – made with goodies from
your garden!!I found this in a beautiful book called ‘The Edible Herb Garden,’ by Rosalind Creasy. I hope
you enjoy them!Remember to soak the rosemary skewers and keep them away from the hottest coals.

bottom of page