Hāngī-inspired Vegetable Skewers (Gluten-Free)

Ingredients

• 1 large Kumara (Sweet Potato)
• 1 cup Pumpkin
• 2 medium Carrot
• 1 medium Onion
• 1 medium Bell Pepper
• 3 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Prepare the vegetables: peel and cut the 1 large Kumara (Sweet Potato) into 2.54 cm cubes. Cut the 1 cup Pumpkin into 2.54 cm cubes. Peel and cut the 2 medium Carrots into 2.54 cm thick rounds. Peel and cut the 1 medium Onion into 2.54 cm wedges. Cut the 1 medium Bell Pepper into 2.54 cm pieces.
3. 3Thread the prepared Kumara, Pumpkin, Carrot, Onion, and Bell Pepper pieces onto skewers, alternating the vegetables.
4. 4In a medium bowl, combine the 3 tbsp Olive Oil, 1 tsp Smoked Paprika, 1/2 tsp Salt, and 1/4 tsp Pepper. Whisk together until well combined.
5. 5Place the filled skewers onto a baking sheet. Brush the vegetables evenly on all sides with the olive oil mixture.
6. 6Bake for 30-35 minutes at about 205°C (200°C). The vegetables are done when they are tender when pierced with a fork and have slightly charred edges.

Related Guides