Roasted Veggie Kebobs

By á-4664

Ingredients

• 1 lb small red potatoes, quartered
• 1 lb mini carrots
• 3 tbs olive oil
• 4 cloved garlis, chopped
• 1 tsp dried rosemary
• 1 tbs balsamic vinegar
• 1 1/4 tsp salt, divided
• 1/2 tsp + 1/8 tsp pepper, divided
• 1 zucchini, sliced crosswise into 1/2" thick pieces
• 1 yellow squash cut lenghtwise into 1/4" thick strips
• 24 skewers - soak 30 minutes if skewers are wooden
• 1/2 cup mayo
• 1/4 cup sour cream
• 1/4 cup fresh chopped parsley
• 2 tps lemon juice
• 1 tsp lemon zest

Details

Servings 12

Preparation

Step 1

Preheat oven to 400F.
In a pan combine carrot, potatoes, oil, garlic, rosemary, 1 tsp salt and 1/2 tsp pepper.
Roast 20 minutes.
Stir in zucchini; roast until almost tender - 10 minutes.
Stir in squash; roast until vegetables are tender - 5 minutes.
Cool 20 minutes.
Alternately thread roasted vegetables onto skewers.
For sauce:
Combine the remaining ingredients with remaining salt and pepper.
Serve with kebobs