HealthNotes

Rosemary Potato and Veggie Skewers

• From: Cooking During Stolen Moments

Ingredients

• 2 lbs baby red potatoes

• 2 zucchini, halved lengthwise and quartered

• 1/2 lb mushrooms, halved

• 1 red pepper, cut into bite-sized pieces

• 1/3 cup melted butter

• 1/4 cup olive oil

• Coarse sea salt to taste

• Black pepper to taste

• 1 tsp fresh, minced rosemary, or to taste

Boil the potatoes first; that way, all they have to do is finish cooking on the grill.

Directions

• Place potatoes in a large pot with cold water. Bring to a boil and boil for about 15 minutes, just until fork tender. Drain and rinse with cold water.
• Thread potatoes, zucchini, mushrooms, and red pepper on bamboo skewers.
• Stir melted butter and olive oil together and brush on skewers. Sprinkle generously with sea salt, pepper, and rosemary.
• Grill, or bake on a cookie sheet, at 375°F for 15 to 20 minutes until potatoes are crispy and vegetables are tender.