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 Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Veggie Tortellini Soup

Recipe courtesy of Ree Drummond

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Vegetable Paella

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking