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Roasted Veggie Kebobs

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Roasted Veggie Kebobs 0 Picture

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

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