nutritional information

Per Serving (2 skewers):

  • Calories: 267
  • Protein: 6 g
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 38 g
  • Cholesterol: 0 mg
  • Sodium: 128 mg
  • Fiber: 5 g
  • Sugar: 6 g
Vegan Gluten-Free

Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette

Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette

Serves 6

Nothing showcases the flavor of fresh-picked summer vegetables better than a great homemade marinade featuring lemon and fresh rosemary and a quick sear on the grill.
Rosemary-Dijon Vinaigrette
  • 4 Tbs. sherry vinegar
  • 4 Tbs. Dijon mustard
  • 2 small shallots, minced (3 Tbs.)
  • 2 Tbs. lemon juice
  • 1 Tbs. grated lemon zest
  • ⅔ cup olive oil
  • 2 Tbs. chopped fresh rosemary
Vegetable Skewers
  • 6 small red potatoes, quartered
  • 24 sugar snap peas
  • 24 white or cremini mushrooms, stems removed
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 medium yellow squash, cut into 12 rounds
  • 1 medium zucchini, cut into 12 rounds
  • ¾ cup Rosemary-Dijon Vinaigrette

1. To make Rosemary-Dijon Vinaigrette: Whisk together vinegar, mustard, shallots, lemon juice, and lemon zest in small bowl. Slowly whisk in olive oil until mixture thickens or emulsifies. Stir in rosemary, and season with salt and pepper, if desired. Set aside.

2. To make Vegetable Skewers: Cook potatoes 3 minutes in large pot of boiling salted water. Add sugar snap peas, and cook 1 minute more, or until sugar snap peas are crisp-tender. Drain vegetables, and rinse under cold water. Drain once more, and pat dry.

3. Toss potatoes, sugar snap peas, mushrooms, red bell pepper, red onion, yellow squash, and zucchini with ½ cup Rosemary-Dijon Vinaigrette. (Reserve remaining Rosemary-Dijon Vinaigrette for another use.) Cover, and refrigerate 1 hour, or overnight.

4. Preheat grill to medium-high heat. Thread vegetables onto 12 presoaked bamboo skewers, leaving ¼-inch space between each one to ensure even cooking.

5. Rub grate or vegetable grill topper with vegetable oil. Grill skewers 3 to 4 minutes per side, or until vegetables are slightly charred and soft. Season with salt and pepper, if desired, and drizzle with remaining ¼ cup Rosemary-Dijon Vinaigrette.

July/August 2009 p.44

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comments

We made this recipe for a large picnic we were attending. What a hit! Everybody loved them! We broiled them in the oven instead of on a grill so you can make them any time. I think the secret is allowing plenty of marinating time. Enjoy...

Michelle Burns - 2012-09-25 16:58:35

This is an amazing vegetarian dish! The marinade is delicious! Our favorite BBQ vegi skewers!

Guylene Ferguson - 2012-06-24 21:24:14

This is so good. Tried it with red cabbage, onion and zucchini plus tofu. Amazing. Best roasted cabbage ever. It tastes good when you let it sit to allow the rosemary to seep through. Really truly tasty.

Leah - 2012-06-13 03:31:12

I found this had more flavor roasting in the oven than cooked on the grill. You also avoid having to skewer everything. It is awesome roasted.

Sara - 2009-08-28 13:28:41

These skewers are delicious. I had a little trouble getting the snap peas to stay on, but everything else was easy. The vinaigrette is outstanding. Served these with the Portobello Sliders. Yum!

Beth - 2009-08-18 10:26:36

Ive made these for my parents twice, first time my mother also made grilled chicken for her and my father...second time she said she didnt want the meat, the vegetables were filling and delicious enough. I didnt use snap peas or red potatoes, but I added some other vegetables and some vegetarian morning-star chik'n that I also marinated in the vinaigrette. Also, I had alot of extra vinaigrette, so I brushed some on slices of a french baguette and grilled them..it was so delicious! Tomorrow is my last day of my local farmers market till December, so I'm planning on making this meal one more time this week.

Anonymous - 2010-05-28 21:19:31