Working time: Mon – Fri: 08:00AM – 4:30PM

Tomato, mushroom and pancetta skewers

Tomato, mushroom and pancetta skewers

This is a great flavoursome addition for any summer bbq or even for your Christmas lunch. 


  • 6 thin slices pancetta, halved
  • 12 cup mushrooms
  • 2 x 250g punnets cocktail truss tomatoes
  • Cooking spray
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons finely chopped tarragon


  • Fold each piece of pancetta in half. Thread 1 mushroom, 1 piece of pancetta and 1 tomato onto 1 skewer. Repeat. Place on a baking tray. Thread remaining skewers with remaining mushrooms, pancetta, and tomatoes. Spray with oil.
  • Place oil, vinegar, and tarragon in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  • Heat a barbecue plate or chargrill on medium heat. Cook skewers, turning, for 6 to 8 minutes or until vegetables are tender and pancetta is crisp. Transfer to a plate. Drizzle with dressing to serve.
**Adapted from taste
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