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
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
