Preparation time: 20 minutes  Cooking time: 45 minutes  Oven temperature: 200 C (400 F), Gas Mark 6 1 small sweet potato  1 large yellow curette, cut  Into 8 chunks 1 small red onion, blanched  And cut into 4 wedges  4 flat mushrooms  4 rosemary sprigs with  Strong stalks  Oil, to drizzle.  4 flat mushrooms  4 rosemary spring with  strong stalks  Oil, to drizzle  Salt and pepper Salt and pepper  Peel and cut the sweet potato into 2.5 cm/1 inch chunks, then boil for 10 minutes to soften slightly. Drain the potato and thread the vegetable chunks and mushrooms on to the rosemary stalks.  Lay a square of foil on the work surface and place a kebab in the center. Gather the foil loosely together and repeat with the remaining 3 kebabs. Lay the kebabs on a rack set in a roasting tin. Roast in a preheated oven, 180 C (350 F), Gas Mark 4, For 45 minutes until charred. Drizzle the vegetables with a little water or Oil occasionally to moisten them if necessary. Serve hot with rice noodles, if liked.
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rosemary kebab roasting preheated charred necessary

Ramarao Rama Rao

02/01/2013 06:18 AM