Rosemary Vegetable Kebabs

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Picture of Rosemary Vegetable Kebabs Recipe Photo: Rosemary Vegetable Kebabs Recipe
Rated 3 stars out of 5
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Total Time:
26 min
Prep
15 min
Inactive
5 min
Cook
6 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 8 large sticks rosemary, each 8-9 inches long
  • 2 small zucchini (about 4 ounces each)
  • 24 cherry tomatoes
  • 2 large slices crusty bread (about 1 ounce each)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions

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.

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Newest Ratings and Reviews

Read all 1 reviews

  • on June 07, 2006

    Flag

    I sprinkled garlic pepper on them in addition to the recipe ingredients but still found it rather bland. Will
    do it again but will add more spices.

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories:
124
 
Total Fat:
7 grams
 
Saturated Fat:
1 gram
 
Protein:
2 grams
 
Carbohydrates:
13 grams
 
Fiber:
2 grams
 

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