Vegetables with rosemary

Components

• Six sprigs of rosemary
• One zucchini
• 12 sweet grape tomatoes
• 200 grams of koalaho cheese in a block
• 1 tablespoon of olive oil
• Add salt and ground pepper as needed to suit your taste.

Ready state

1. Prepare in advance: wash and dry the tomatoes, zucchini, and rosemary sprigs; cut the cheese into medium-sized cubes; remove the ends of the zucchini, cut them lengthwise into four sections, and then slice into thick pieces.

1. To put together the spikes: grasp a piece of cheese with one hand, attach it to the base of a rosemary sprig, and slide the cheese toward the opposite tip—this way, the rosemary leaves will stay intact. Repeat the process with a slice of zucchini and a tomato. Continue this pattern until the branch is complete.
2. Brush the skewers with a drizzle of olive oil and season with salt and freshly ground pepper to taste.
3. Heat a large skillet over medium heat. Once heated, add water and half a tablespoon of olive oil, then arrange half of the skewers in the pan, ensuring there is space between each one. Cook for a few minutes, turning them with tongs to brown all sides evenly. Move the skewers to a plate, add the remaining olive oil to the skillet, and repeat the process with the other half of the skewers.
4. Serve alongside a green leaf salad.