Total:
26 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
26 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Trim the leaves off the bottom 5 inches of each rosemary stick, leaving the wooden stalk exposed. Soak the rosemary sticks in water for 5 minutes.

In the meantime, slice the zucchini crosswise into 1/4-inch rounds and quarter each slice of bread.

Assemble the kebabs by alternating 1 or 2 slices of zucchini with a tomato on the stalk of the rosemary. When there is about an inch left of the stalk put a piece of bread on the end, spearing the crusty side of the bread. Wrap the leafy part of each stick with foil. Brush the vegetables and bread with olive oil, season with salt and pepper, and grill until the vegetables are tender and the bread is toasted, turning once or twice, about 6 minutes.

Remove the foil and serve.

IDEAS YOU'LL LOVE

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Creamy Veggie Dip

Recipe courtesy of Food Network Kitchen

Vegetable Tempura

Recipe courtesy of Sara Moulton

NY Strip Steak with Red Wine-Rosemary Butter

Recipe courtesy of Giada De Laurentiis

Filet Mignon with Rosemary and Mushroom Gravy

Recipe courtesy of Giada De Laurentiis

Vegetable Lasagna Casserole

Recipe courtesy of Food Network Kitchen

Quinoa with Buttery Roasted Vegetables

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking