Farmer’s Veggie Skewers with Rosemary

Farmer’s Veggie Skewers with Rosemary

Ingredients:

Vinaigrette:

2 Tbsp. red wine vinegar

2 Tbsp. Dijon mustard

1 Tbsp. lemon juice

1 Tbsp. extra virgin olive oil

1 Tbsp. chopped fresh rosemary

Veggie Skewers:

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

Directions:

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.

Serves 2-4