Easiest Way to Cook Yummy Roasted Vegetables On Rosemary Skewers

Roasted Vegetables On Rosemary Skewers. Click Here To View Recipes Wash your vegetables and rosemary sprigs. Cut the vegetables into pieces of relatively the same size. I cut the potatoes into fours, the tomatoes in half, the mushrooms into fours, and the bell pepper and onion into uniform square pieces of relative size to the other vegetables.

Great recipe for Roasted Vegetables On Rosemary Skewers.. Cut the vegetables into pieces of relatively the same size. Cut the potatoes into fours, the tomatoes in half, the mushrooms into fours, and the bell pepper and onion into uniform square pieces of relative size to the other vegetables. You can cook Roasted Vegetables On Rosemary Skewers using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted Vegetables On Rosemary Skewers

1. It's 11 of Fresh sprigs of rosemary.
2. You need 5 of Baby white potatoes.
3. Prepare 10 of Mini heirloom tomatoes.
4. It's 3 of White mushrooms.
5. You need 1/2 of Orange bell pepper.
6. You need 1 of White onion.
7. You need 1 of Chopstick/stick.
8. It's 1/2 tsp of Seasonings of choice, such as garlic powder, black pepper, chili powder, etc..

Vegetable kabobs are a savory, mouthwatering treat no matter how you prepare them. Kabobs are essential for any cookout, but if the weather isn't cooperating or you don't have access to a grill, roasted vegetable kabobs are just as tasty. Make sure you have plenty of veggie kabobs on hand, because this side dish on a stick will disappear fast! This seasonal side dish is the perfect complement to any summer grill dish because the skewers pair perfectly with meat or fish.

Roasted Vegetables On Rosemary Skewers step by step

1. Preheat your oven to 350°F and line a baking sheet..
2. Wash your vegetables and rosemary sprigs..
3. Cut the vegetables into pieces of relatively the same size. Cut the potatoes into fours, the tomatoes in half, the mushrooms into fours, and the bell pepper and onion into uniform square pieces of relative size to the other vegetables. Feel free to omit/add vegetables as you prefer..
4. Run the chopstick through your vegetables (slowly) so that you have a hole to run the rosemary through..
5. Skew the vegetables onto your rosemary through the holes in the SAME direction as the leaves go. Vary the vegetables in any order of your choice..
6. Place on lined sheet and add seasonings to taste. Roast in the oven, uncovered, for 35 minutes..
7. Remove from the oven and allow it to cool for at least 10 minutes..

In this case, I used sweet peppers, sweet onions, cherry tomatoes, and yellow summer squash to make these Baked Rosemary Vegetable Skewers. You can customize them with your favorite. This recipe also packs a sodium-free flavor punch by using rosemary and lemon juice as the heart-healthy seasoning. Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers. Brown on grill or under broiler.

Tweet

Subscribe to receive free email updates: