Roasted Veggie Kebobs

Roasted Veggie Kebobs
Roasted Veggie Kebobs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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

Directions

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

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