I’ve been searching for a way to take advantage of all the summer time veggies and herbs, and I think I hit the jack pot!
And the rosemary vinaigrette poured over the skewers enhances the flavor of the seasonal veggies. Savory. Delightful. Heavenly.
Come with me and make these amazing cookout kabobs:
Farmer’s Veggie Skewers with Rosemary
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
1 Tbsp. chopped fresh rosemary
4 small red potatoes, quartered
12 sugar snap peas
12 cremini mushrooms, stems removed
1 red bell pepper, cut into 1 inch pieces
1 medium yellow squash, cut into rounds
1 medium zucchini, cut into rounds
Sea Salt and freshly ground pepper
Make vinaigrette first. Whisk together vinegar, mustard, lemon juice, oil, and rosemary in a small bowl. Whisk until mixture thickens. Season with salt and pepper.
Toss potatoes, peas, mushrooms, pepper, onion, squash, and zucchini with 1/2 of vinaigrette mixture. Cover and refrigerate for one hour.
Preheat grill to medium-high heat. Thread veggie pieces onto bamboo skewers.
I left 1/4 inch spacing between veggies on the skewers. Grill skewers 2-3 minutes on each side or until veggies are charred. Season with salt and pepper. Drizzle the left over vinaigrette on top of skewers and serve.