Recipes

Deluxe Veggie on Skewers

A mixture of oil and vinegar combined with fresh rosemary creates a dynamic dressing for this potato and vegetable medley. Prepared on a skewer, it’s just right for your grilling repertoire.
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Cuisine Continental

Servings 8 servings
Calories 1037.86 kcal

Ingredients

  

  • 8 tiny new potatoes, quartered
  • 1 floz water
  • 72 ounce(s) baby sunburst squash
  • 1 red sweet pepper, cut into 1-inch pieces
  • 2 small red onions, each cut into 8 wedges
  • 1 small zucchini, halved lengthwise and sliced
  • 1/4 cup(s) bottled oil-and-vinegar salad dressing
  • 1/2 teaspoon(s) dried rosemary, crushed
  • 1 ounce(s) Fresh rosemary

Instructions

 

  • In a 2-quart microwave-safe casserole combine potatoes and water.
  • Micro-cook, covered, on 100% power for 5 minutes.
  • Gently stir in sunburst squash, sweet peppers, and onions.
  • Cook, covered, on high for 4 to 6 minutes or until nearly tender.
  • Drain.
  • Cool slightly.
  • On eight 10-inch skewers alternately thread the sunburst squash, sweet peppers, onions, and zucchini.
  • In a small bowl combine dressing and the 2 tbs fresh or 1/2 tbs dried rosemary; brush over vegetables.
  • Grill kabobs on the rack of an uncovered grill directly over medium heat for 10 to 12 minutes or until vegetables are tender and browned, turning and brushing occasionally with dressing mixture.
  • Garnish with additional fresh rosemary.
  • Ready in 40 min.

Nutrition

Calories: 1037.86kcalCarbohydrates: 159.55gProtein: 33.45gFat: 32.1gSaturated Fat: 5.9gSodium: 1716.8mgFiber: 37.54gSugar: 61.57g

Keyword Lemon, Vegetables
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