Vegetable Skewer with California Prunes

Prep Time: 5 mninutesCook Time: 60 minutes


  • California Prunes
  • Red and yellow peppers
  • Eggplant
  • Zucchini
  • Potatoes
  • Sage
  • Extra virgin olive oil
  • Garlic
  • Soy sauce


1. Cut the red and yellow peppers, aubergines, potatoes, zucchini and skewer them , interspersing the vegetables with the California Prunes.
2. Continue to compose the skewer until all the ingredients are exhausted. Cook on the grill and roast it slowly.
3. Prepare a sauce with oil, garlic, sage and soy sauce and use it to glaze the skewer during cooking to flavour all the vegetables.
4. Cook for about an hour until the vegetables are crispy and golden.



Andrea Mainardi

Andrea Mainardi

Andrea Mainardi, also known as 'The Atomic Chef', is the proprietor of Officina Cucina in Brescia, Northern Italy where he serves a single table of 2-10 people for a ten-course sensory tasting experience. Andrea first worked with the California Prune Board on "Cotto & Mangiato", a daily programme on Italia 1 TV and has since developed 'the purple menu', creating exciting and enticing statement dishes using California Prunes that can be made at home to impress friends and family, whilst making full use of the fantastic flavour profile of California Prunes.