Vegetable Skewers on a Bed of Sun-Dried Tomato Pâté: Easy & Healthy Recipe

There are days when the kitchen becomes a refuge.Not because of the recipe itself, but because of the ritual—chopping, sautéing, assembling… and letting the aromas fill the house.

There was sweet potato, zucchini, eggplant, carrot, and onion. All cut into chunks, threaded onto skewers, and placed in the oven.While the vegetables roasted slowly, I spread a creamy layer of Rancho Kiaora Sun-Dried Tomato Pâté on the plate—intense, fragrant, with that flavor that makes you close your eyes.

When the skewers came out of the oven, they went straight over the pâté. The heat from the vegetables made it melt ever so slightly, wrapping around every bite.And there it was: a colorful, generous, and simple dish. The kind that invites you to eat slowly, to talk, and to let food do its deeper work—not just to nourish, but to embrace the moment.

Ingredients:

• 1 medium sweet potato

• 1 zucchini

• 1 eggplant

• 2 carrots

• 1 large onion

• Generous spoonfuls of Rancho Kiaora Sun-Dried Tomato Pâté

• Olive oil

• Salt and pepper, to taste

• Fresh or dried herbs (rosemary, thyme, parsley)

Preparation:

1. Prep the vegetables – Wash well and cut the sweet potato, zucchini, eggplant, and carrots into thick slices; cut the onion into wedges.

2. Assemble the skewers – Thread the vegetables onto skewers, alternating colors and types.

3. Season – Drizzle with olive oil, sprinkle with salt and pepper, and add your choice of herbs.

4. Cook – Roast at 200 °C (390 °F) for 25–30 minutes, turning halfway through, until tender and golden.

5. Serve – Spread the sun-dried tomato pâté as a base on a serving platter and place the freshly roasted skewers on top.

Kiaora Tip:

Marinate the vegetables 30 minutes before cooking in olive oil, lemon juice, salt, pepper, and your favorite herbs. This helps them stay juicy and beautifully golden