Grilled Vegetable Skewers

by Gianna Dinuzzo
Grilled Vegetable Skewers

Ingredients

·12” long wooden skewers
·2 red-skinned potatoes
·2 medium zucchini
·1 medium eggplant
·1 large onion, peeled
·1 cup cherry tomatoes
·1-2 bell peppers, cored
·1 cup white mushrooms (optional)
· ½ cup olive oil
·Fresh minced rosemary (optional)
·salt/pepper to taste

Directions

Soak skewers in water for at least 30 minutes to prevent burning over the grill. Boil potatoes in a pot of water for about 8 minutes, or until fork tender. Drain and rinse with cool water. Prep all vegetables by chopping into bite-sized pieces. Thread vegetables onto skewers, alternating colors. Brush with olive oil and sprinkle with seasoning. Grill on a barbecue until evenly charred or bake on a baking dish at 375 degrees for 12-15 minutes, rotating occasionally. Remove skewers, then serve on a platter and enjoy!

I feel so grateful to have Shillingford Organics deliveries available to us. We get vegetables, salad. fruit and eggs from them. The quality is superb and the website easy to use. Lucky us!

— Mary

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